Corn Chowder

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Corn Chowder

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.

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.