Vegetable Chowder
This chowder recipe comes from The American Family Cook Book, published in 1963. Although this is a vegetable chowder, it is not vegetarian. A comforting and nourishing soup, it’s packed with flavor and nutrients. With a base of salt pork, onions, and a medley of root vegetables, this soup is perfect for a chilly day. Salt pork is a type of cured meat made from heavily salted pork belly or pork sides, and is used in the base of many soup recipes.
- 1 cup salt pork, diced
- 1 onion
- 2 cups raw potato, diced
- 1 cup cabbage, chopped
- 1 cup turnips, chopped
- 1 cup carrots, chopped
- 1 pint water
- 1 pint milk
- Salt
- Pepper
Fry 1 cup diced salt pork until crisp. Chop an onion fine and cook it in the fat. In the meantime, boil 2 cups diced raw potatoes and 1 cup each chopped cabbage, turnips, and carrots and 1 pint unsalted water. As soon as the vegetables are tender, add 1 pint milk and the cooked salt pork and onions. When heated, season to taste with pepper and salt if needed. Serves 6.