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Southern-Style Corn Chowder

Source of Recipe


Bon Appétit



List of Ingredients



• 2 ounces lean salt pork
  
• 2 Tbsp butter
  
• 3 large onions, chopped
  
• 1 large green pepper, diced
  
• 8 medium potatoes, peeled and diced
  
• 4 cups milk
  
• 2 cups whipping cream
  
• 5 cups fresh corn kernels, cooked until tender
  
• ¼ cup minced parsley
  
• Salt, fresh ground pepper, and nutmeg to taste
  
• 6 Tbsp unsalted butter
  
• Crisp crumbled bacon
  






Instructions



1. Cook the salt pork, diced, in a large skillet over low heat until 2 tablespoons fat have been rendered. Remove remaining solid pork. Add 2 tablespoons butter to skillet and melt. Increase heat to medium, add the onions, and sauté until pale golden. Add the green pepper and sauté briefly until just tender but still bright green. Remove from heat.
   
   
2. Cook the potatoes in enough boiling salted water to cover until potatoes are tender but still hold their shape. Drain well.
   
   
3. Combine the milk and whipping cream in a large saucepan and heat slowly. When hot, add the corn kernels, onion, green pepper, potatoes, parsley, salt, fresh ground pepper, and grated nutmeg. Bring just to a simmer, then remove from the heat and let stand at least 3 hours to cool and thicken. (May be covered and stored overnight in refrigerator.) Just before serving, gently reheat soup. Carefully stir in 6 tablespoons unsalted butter, being careful not to break or mash vegetables. Thin with milk, if necessary. Garnish with crisp, crumbled bacon.
   
   Serves 8 to 10