Williamsburg Lodge Corn Chowder

“When we visited Williamsburg VA, we went to all the inns and taverns in the historic district. Then we bought a cookbook and made a new Thanksgiving tradition centered around many of the historic recipes. This is our Thanksgiving soup.”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 6 ounces cubed salt pork (I often use chopped bacon)
  • 2 large onions, chopped
  • 2 celery ribs, chopped
  • 1 cup potato, cubed
  • 4 cups chicken stock (or bouillon)
  • 2 cups water
  • 4 cups cream-style corn
  • 4 cups milk
  • 12 cup butter
  • salt and pepper

Directions

  1. Fry the salt pork until browned.
  2. Add the onions, celery, potatoes, chicken stock, and water.
  3. Simmer until potatoes are fork tender.
  4. Add the corn and simmer for 5 minutes.
  5. Add the milk and butter.
  6. Salt and pepper to taste.
  7. Serve hot.

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