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| Corn Chowder
6 unsalted soda crackers, finely crushed
2 cups of milk
1/4 cup of diced salt pork
1 medium onion, chopped
2 cups of diced potatoes
2 cups of corn kernels
1 cup of water
1/2 teaspoon of salt
1/8 teaspoon of white pepper
A generous dash of paprika
Soak the crackers in 1 cup of milk, set aside. In a 4 quart saucepan, over medium heat, fry salt pork until crisp. With a slotted spoon, remove pork, set aside. Pour off all but 1 tablespoon of drippings. In hot drippings, cook onion until tender.
Stir in the remaining 1 cup of milk, potatoes, corn, water, salt, pepper and paprika. Over high heat, heat to boiling. Reduce heat to low. Cover, simmer 20 minutes or until potatoes are fork tender. Stir in reserved soaked crackers, heat through.
To serve: Ladle soup into bowls, garnish with salt pork. Yield 6 cups
Quick Corn Chowder: Prepare as above but omit crackers, water and salt, reduce milk to 3/4 cup. Substitute 1 can (10 3/4 ounces) condensed cream of potato soup for fresh potatoes and 1 (16 ounce) can of cream style golden corn for fresh corn. Heat all ingredients just to boiling. |
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