Corn Chowder
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You can use commercially frozen corn in this soup, but fresh summer corn is better. Cut the kernels from leftover ears of corn, cooked or uncooked. You can freeze them, if necessary, until you're ready to make this chowder.
INGREDIENTS
2-inch cube salt pork, diced small
1 onion, chopped fine
4 medium potatoes, peeled and diced
3 cups water
2 cups corn kernels
3 cups milk
3 tablespoons butter
Salt
Freshly ground pepperCook the salt ork slowly in a deep pan until the fat has melted and the pieces are brown. Pour off all but 2 tablespoons of the fat, add the onion and cook for 5 minutes.
Add the potatoes and water, cover, and cook until the potatoes are just tender. Add the corn and milk and cook 5 minutes more. Before serving, add the butter and salt and pepper to taste, and reheat.
Makes 10 cups