Time Traveling Table

Did you know chowder doesn’t need milk? I certainly didn’t. Today, chowder is often associated with a creamy base, but back in the 1700s, American chowders were all about hearty, no-fuss ingredients that filled you up and kept you warm. Imagine a steaming bowl of rich, savory broth infused with smoky salt pork, tender potatoes, and sweet onions—simple, rustic, and deeply satisfying.

In early America, chowder wasn’t the thick, creamy dish we think of today. Instead, it was a resourceful one-pot meal, made with whatever was on hand. Settlers and sailors would combine salted meats, potatoes, onions, and sometimes hardtack biscuits to create a thick, nourishing stew. Milk or cream? Only if it was available. These chowders relied on the starch from potatoes and the fat from salt pork for body and richness. Over time, as fresh dairy became more accessible, the chowders we know today evolved—but this early version is just as delicious in its own right.

Ingredients:

• 4 medium potatoes, peeled and diced
• 1 large onion, peeled and chopped
• 4 ounces of salt pork, diced
• 4 cups of water (or broth if available)
• 1 cup of fresh cream (if available)
• A pinch of salt (to taste)
• A small handful of fresh herbs, such as thyme or parsley (optional, if available)

Instructions:

1. Render the Salt Pork:
   • Place the diced salt pork into the pot.
   • Cook it slowly over medium heat, stirring occasionally with the wooden spoon, until the fat is rendered, and the pork becomes golden and crispy.
   • Remove the crispy pieces of pork (cracklings) and set them aside for garnish.
2. Cook the Onions:
   • Add the chopped onions to the pot with the rendered fat.
   • Stir them frequently until they are softened and lightly browned.
3. Add the Potatoes:
   • Add the diced potatoes to the pot.
   • Stir to coat them in the fat and onion mixture.
4. Simmer the Chowder:
   • Pour in the water (or broth if available).
   • Add a pinch of salt, keeping in mind the saltiness of the pork.
   • Bring the mixture to a gentle boil, then lower the heat to a simmer.
   • Cover the pot and let it cook for about 20-30 minutes, stirring occasionally, until the potatoes are soft and starting to break down, thickening the chowder naturally.
5. If Adding Cream, Now Is The Time
   • Once the potatoes are tender and the chowder has thickened, stir in the fresh cream.
   • Heat gently, making sure the chowder doesn’t boil, to avoid curdling the cream.
6. Finish and Serve:
   • Taste the chowder and adjust the salt if necessary.
   • Ladle the chowder into bowls and garnish with the reserved pork cracklings and fresh herbs, if available.

This simple and hearty chowder reflects the resourcefulness and flavors of colonial American cooking. Enjoy!