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Corn: Emeril's Pennsylvania Dutch Corn Chowder

Source of Recipe

Emeril Lagasse


List of Ingredients

4 cups fresh or frozen corn kernels
1/2 pound diced salt pork
3 cups chopped yellow onion
1 teaspoon celery salt
1/2 teaspoon cayenne pepper
2 teaspoons minced garlic
1 bay leaf
3 cups peeled diced baking potatoes
8 cups chicken stock (more as needed)
1 cup milk
1 cup heavy cream
salt and pepper
1/2 cup chopped green onions (greens only)


Recipe

In a large saucepan, cook the diced pork over medium-high heat until golden brown and the fat is rendered. Add the onions, celery salt, and cayenne, and cook until onions are soft, about 4 minutes. Add the garlic and bay leaf and cook, stirring, for 30 seconds. Add the potatoes and drained corn, and cook, stirring, for 1 minute. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the potatoes are tender, 20 to 25 minutes. Add the milk and cream, and simmer for 5 minutes. Remove from the heat and discard the bay leaf. Adjust the seasoning, to taste, with salt and freshly ground black pepper. Ladle into soup bowls and garnish each serving with the green onions. Yield: 6 servings