24 January, 2013
Beryl’s Corn Chowder
Serves: 6
Ingredients:
salt pork – about the size of a deck of playing cards, sliced
2 tablespoons butter
1 medium onion, chopped
3 large potatoes, cut into small cubes
2 cups water, boiling
1 can creamed corn
1 can yellow corn
2 teaspoons salt
⅛ teaspoon pepper
1 quart milk at room temperature
1 dash paprika
Preparation:
Brown salt pork in 2 tablespoons of real butter.
Add onion, cook until tender.
Drain and place in medium pot with the 2 cups of boiling water, add potatoes, cover and cook until tender – about 15 minutes. Then add the corns, salt, pepper and paprika. Add milk and simmer for a few minutes until milk is heated through.
Notes:
Recipe submitted by Lori Horton
One thought on : 1
I made this recipe over the weekend and it was the perfect comfort food for a chilly, rainy day.
I wasn’t sure if I should drain the water off after boiling the potatoes, but I did. I also used a hand masher to mash about half of the cooked potatoes and left about half still as small cubes.
I don’t normally put pepper in anything I cook, so I left that out and let people add if to their own bowl at the table if they wanted it.
I forgot to set the milk out and let it get to room temperature, so I put it in the microwave for 2 minutes on 50% power. If you try to add cold milk to the pan of hot vegetables it tends to curdle. If you take the chill off and stir while adding you should not have the curdling problem.
It was very tasty and easy to put together with items from my pantry.