Vermont Corn Chowder
From food.com
My notes: I made this 8/29/09 and it turned out very good. I substituted about a pound of bacon for the salt pork and drained all but about 1 T of drippings. I blended some of the soup so it was a little thicker.
Next time I make I will use half milk and half cream for a richer flavor.
- 4
Ingredients
- 1/2 cup salt pork, diced
- 1 large onion, diced
- 2 1/2 cups water
- 3 cups corn kernels
- 5 medium potatoes, pared and cubed
- 1 1/2 tsp salt
- 1 quart milk
- Black pepper
Preparation
Step 1
Cook the diced salt pork over medium 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. Cook, uncovered, until the potatoes are almost soft.
Add the milk and simmer very gently for 10-15 minutes to let the flavors mingle.
Taste for seasoning, adding a good bit of freshly ground pepper.
Sprinkle the surface of the soup with the salt pork and serve with soda crackers.