1 can (about 15 oz / 425 g) whole kernel or cream-style corn
1 medium onion, sliced
4 cups (about 1 lb 6 oz / 625 g) potatoes, peeled and cut into 1/4-inch (6 mm) slices
4 cups (960 ml) whole milk, scalded
1 1/2-inch (4 cm) cube fat salt pork (about 3 oz / 85 g)
8 common crackers (such as pilot crackers or Crown Pilot crackers)
3 tablespoons (45 g) unsalted butter
1 Salt and pepper to taste
1 Cold whole milk, enough to moisten crackers (about 1/4 cup / 60 ml)
Instructions
1. Cut the salt pork into small pieces. Place in a cold cast-iron skillet or heavy skillet over medium heat and render (try out) the fat slowly, 8-12 minutes, stirring occasionally, until the pork pieces are golden and crisp and the fat has fully liquefied.
2. Add the sliced onion to the rendered fat and cook over medium-low heat, stirring often to prevent browning, for 5 minutes, until the onion is softened and translucent but not browned.
3. Strain the fat through a fine-mesh strainer into a large heavy saucepan (at least 4-quart / 3.8 L capacity), discarding the solids or reserving for another use.
4. Parboil the sliced potatoes: place them in a separate saucepan, cover with cold water, bring to a boil over high heat, and boil for 5 minutes, until the edges of the slices are just beginning to turn opaque but the centers are still firm. Drain thoroughly.
5. Add the drained potatoes to the fat in the heavy saucepan. Pour in 2 cups (480 ml) boiling water. Cook over medium heat, 10-15 minutes, until the potatoes are completely tender when pierced with a fork and offer no resistance.
6. Add the corn and the scalded whole milk (scalding: heat milk in a separate saucepan over medium heat until small bubbles appear around the edges and steam rises, reaching about 180°F / 82°C — do not boil). Stir to combine and heat the chowder over medium heat until it just reaches the boiling point, 5-8 minutes, watching carefully so the milk does not scorch. Remove from heat as soon as large bubbles begin to break the surface.
7. Season generously with salt and pepper. Add the butter and stir until fully melted and incorporated.
8. Split the common crackers in half and place them in a bowl. Pour just enough cold whole milk over them to moisten, about 1/4 cup (60 ml); let soak for 2-3 minutes, until softened but not falling apart.
9. Remove the soaked crackers from the milk with a slotted spoon. Ladle the chowder into a large serving tureen or individual bowls. Arrange the soaked crackers on top and serve immediately.
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