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Pennsylvania Dutch Corn Chowder Recipe

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This recipe for Pennsylvania Dutch Corn Chowder, by , is from The Oostenink Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Anderson
Added: Sunday, February 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 cups fresh or frozen corn kernels
1/2 pound salt pork, diced
3 cups chopped yellow onions
1 teaspoon celery salt
1/2 teaspoon cayenne pepper
2 teaspoons minced garlic
1 bay leaf
3 cups peeled, diced baking potatoes
8+ cups chicken stock
1 cup milk
1 cup heavy cream
salt
freshly ground black pepper
1/2 cup chopped green onions

Directions:
Directions:
In a large saucepan, cook the diced pork over medium-high heat until golden brown and the fat is rendered. Add the onions, and cayenne, cook until onions are soft, about 4 minutes. Add the garlic and bay leaf and cook, stirring, for 30 seconds. Add the potatoes and corn, and cook, stirring, for 1 minute. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occassionally, until the potatoes are tender, 20-25 minutes. Add the milk and cream, and simmer for five minutes.

Remove from heat and discard bay leaf. Adjust the seasoning to taste, with salt and freshly ground pepper. Ladle into soup bowls and garnish each serving with the green onions.

Preparation Time:
Preparation Time:
Under 30 minutes
Personal Notes:
Personal Notes:
I was just informed of this recipe from the chefs at work! It's really tasty. Enjoy!

 

 

 

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