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Corn Chowder
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Recipe Information
Patty Johnson

Serves/Makes:Makes 10 Cups

  • 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
  • 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.
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.

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