Email to Cat      

Corn Chowder II

Source of Recipe


From "The Good Home Cookbook" by Richard Perry



List of Ingredients



• ½ cup rinsed and finely chopped salt pork
  
• 1 medium onion, chopped
  
• 3 medium waxy potatoes, such as thin-skinned red or white, peeled and diced
  
• 2 cups water
  
• 2 cups fresh or frozen corn
  
• 1 ½ cups milk
  
• 1 ½ cups half-and-half
  
• Salt and pepper
  






Instructions



1. Fry the pork in a large soup pot or saucepan over medium-high heat until rendered and lightly browned, about 4 minutes. Add the onion and continue cooking until transparent, about 4 minutes.
   
   
2. Add the potatoes and water and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes, until the potatoes are tender.
   
   
3. Stir in the corn, milk, and half-and-half. Season to taste with salt and pepper. Simmer until the soup is heated through, about 15 minutes. Taste and adjust the seasonings as needed. Serve hot.
   
   Serves 4