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California Sweetcorn Chowder




Source of Recipe


CA Country tv


List of Ingredients




4 ounces salt pork
1 medium onion
2 cups potato, cut in quarter-inch chunks
2 cups combination chicken broth and water
salt, fresh ground black pepper
2 cups scraped corn
1 cup corn kernels
½ cup heavy cream


Recipe



Remove rind and cut salt pork into log-sized pieces, 2 inches long by 1 ¼ inch thick. Blanch in boiling water for five minutes. Drain, pat dry and cut into quarter-inch cubes. Sauté in a large saucepan over medium heat until crisp; remove and drain all but three tablespoons of fat. Chop onion and cook in fat until softened and golden. Add potatoes, broth and water, one teaspoon salt and scraped corn. Bring to a boil, lower heat and cook, partially covered, until potatoes are tender. Stir in corn kernels and cook five minutes longer. Add heavy cream; cook until heated through. Season with salt, pepper and the pork if you like.

Serves four

Prepared by Andy Powning
Produce Specialist
GreenLeaf Produce
San Francisco, California