Vermont Corn Chowder
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1⁄2 cup salt pork, Diced
- 1 large onion, Diced
- 2 1⁄2 cups water
- 3 cups corn kernels
- 5 potatoes, Md, Pare & Cube
- 1 1⁄2 teaspoons salt
- 1 quart milk
- black pepper
- saltines or soda cracker
directions
- Cook the diced salt pork over moderate heat, stirring occasionally, so that all of the pork pieces become brown but not too dry.
- Remove them from the pan with a slotted spoon.
- Saute the onion in the pork fat just until tender, but not brown.
- Add the water, corn, potatoes and salt, cooking, uncovered, until the potatoes are almost soft.
- Add the milk and simmer very gently for 10 to 15 minutes to let the flavor ripen.
- Taste for seasoning, adding a good bit of freshly ground pepper.
- Sprinkle the surface with the salt pork and serve with a large supply of soda crackers.
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Reviews
-
This is the first recipe I am responding to- I used spiral ham instead of salt pork, red onion, and 1% milk and it was sooo good. Definitely a saver. -
This is the way corn chowder should be. Maybe it's a New England thing? (I'm from Maine) Simple, pure, excellent. I didn't have salt pork on hand so I rendered an equivalent amount of good bacon. Everyone loved it!! I used closer to 1TB salt & it made closer to 8 servings (4 people had their share w/plenty leftover for breakfast). YUM! Thank you!!
RECIPE SUBMITTED BY
_Pixie_
Canada
This is me on the beach (at sunrise) from a southern vacation a few years ago. After loosing more than 50 pounds I am not so shy about bathing suits, beaches or pools as I used to be.
