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[h=1]New England Corn Chowder[/h]
¼-1/2 lb. salt pork
5-6 medium potatoes
1 medium onion chopped
2-3 cans cream corn
milk
butter
salt
pepper
Fry salt pork until all fat is out for flavoring. Leave salt pork and grease in the kettle.
Add diced potatoes and onion..cover with hot water until just covered with water. Cook until tender.
Add cream corn and heat until quite warm.
Add desired amount of milk…this is a milk base and will not be thick and creamy. Heat until steam rises from top but don’t boil. At any time you can put 5-6 pats of butter on top to melt for color and flavor.
Recipe variations:
You can substitute clams for cream corn in order to make clam chowder
You can use part milk and part cream in place of milk alone to make a more creamier, thicker mixture.
¼-1/2 lb. salt pork
5-6 medium potatoes
1 medium onion chopped
2-3 cans cream corn
milk
butter
salt
pepper
Fry salt pork until all fat is out for flavoring. Leave salt pork and grease in the kettle.
Add diced potatoes and onion..cover with hot water until just covered with water. Cook until tender.
Add cream corn and heat until quite warm.
Add desired amount of milk…this is a milk base and will not be thick and creamy. Heat until steam rises from top but don’t boil. At any time you can put 5-6 pats of butter on top to melt for color and flavor.
Recipe variations:
You can substitute clams for cream corn in order to make clam chowder
You can use part milk and part cream in place of milk alone to make a more creamier, thicker mixture.
