24 January, 2013
Beryl’s Corn Chowder
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
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.
Recipe submitted by Lori Horton