"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Corn Chowder Recipe

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

Contributor:  
Contributor:  
Randy Brengle
Added: Monday, September 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 c. dried corn, or fresh or frozen corn kernels
1/2 pound salt pork, diced
3 c. chopped yellow onions
1 tsp. celery salt
1/2 tsp. cayenne pepper
2 tsp. minced garlic
1 bay leaf
3 c. peeled, diced baking potatoes, like russets
8 c. chicken stock, or more as necessary
1 c. milk
1 c. heavy cream
Salt
Ground black pepper
1/2 c. chopped green onions (green tops only) for garnish

Directions:
Directions:
If using dried corn, place in a large bowl and cover with lukewarm water by 1-inch. Soak for 18 to 24 hours. Drain well before using. In a large saucepan, cook the diced pork over medium-high heat until golden brown and the fat is rendered. Add the onions, celery salt, and cayenne, and cook until onions are soft, about 4 minutes. Add the garlic and bay leaf and cook, stirring for 30 seconds. Add the potatoes and drained corn, and cook, stirring, for 1 minute. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the potatoes are tender, 20 to 25 minutes. Add the milk and cream, and simmer for 5 minutes.

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

Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
20 minutes (plus cooking time)
Personal Notes:
Personal Notes:
Great served with either Sourdough Cornbread or Jalapeno Blue Cheese Cornbread.

 

 

 

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