On Line Cookbook
Corn Chowder
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Patty Johnson

Serves/Makes:Makes 10 Cups

Ingredients
  • 2-Inch Cube Salt Pork, diced small
  • 1 Onion, finely chopped
  • 4 Medium Potatoes, peeled and diced
  • 2 Cups (475 ml) corn kernels
  • 3 Cups (700 ml) milk
  • 3 Tbs (45 ml). butter
  • Salt
  • Freshly ground pepper
Preparation
  • Cook the salt pork slowly in a deep pan until the fat has melted and the pieces are brown.
  • Pour off all but 2 tbsp (30 ml) of fat.
  • Add onion. Cook for 5 minutes.
  • Add potatoes and 3 cups (700 ml) water and cover.
  • Cook until potatoes are just tender.
  • Add the corn and milk.
  • Cook 5 minutes more.
  • Before serving, add the butter, salt and pepper to taste.
Comments
You can use the commercially frozen corn, but fresh summer corn is better. This is a recipe from THE FANNIE FARMER COOKBOOK, my souce for many old favorites.

Copyright ©1997-2024 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.