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Corn Chowder

From Lynne Wilson

A bowl of Corn Chowder tastes especially good on rainy summer days. Be sure that the corn you use is mature. When I serve corn on the cob, I choose young, small kerneled corn. However, for corn chowder, mature, heavier corn offers more flavor.


⅓ cup ½-inch cubes salt pork
½ cup peeled, chopped onion
½ cup chopped green pepper
1½ cups hot water
1½ cups peeled, cubed potatoes
3 cups corn kernels, cut from fresh ears of corn
½ tsp. salt
⅛ tsp. pepper
2 cups milk
1 cup light cream


Cook the salt pork in a 4-quart pot until crisp. Add the onion and pepper and cook them with the salt pork until soft. Remove the salt pork and vegetables from the pan with a slotted spoon and drain the fat from the pan. Return the salt pork and vegetables to the pan and add the hot water, potatoes, corn, salt, and pepper. Bring this mixture to a simmer and cook, covered, for 10 to 15 minutes or until the potatoes are tender. Add the milk, cream, and additional seasoning, if necessary. Heat the chowder but do not boil. When the chowder is very hot, remove it from the heat and let it sit for 30 minutes to improve the flavor. Reheat and serve.

Serves 8