Title: Vermont Corn Chowder
Categories: Soup Vegetable Pork
Yield: 4 Servings
| 1/2 | c | Salt Pork; Diced |
| 1 | | Onion; Lg, Diced |
| 3 | c | Corn Kernels; * |
| 5 | | Potatoes; Md, Pare & Cube |
| 1 1/2 | ts | Salt |
| 1 | qt | Milk |
| | | Black Pepper; To taste |
| | | Saltines Or Soda Crackers |
* Use cooked fresh kernels or canned or cooked frozen. Cook the diced
salt pork over moderate heat, stirring occasionally, so that all of the
pork pieces become brown but not too dry. Remove them from the pan with a
slotted spoon. Saute the onion in the pork fat just until tender, but not
brown. Add the water, corn, potatoes and salt, cooking, uncovered, until
the potatoes are almost soft. Add the milk and simmer very gently for 10
to 15 minutes to let the flavor ripen. Taste for seasoning, adding a good
bit of freshly ground pepper. Sprinkle the surface with the salt pork and
serve with a large supply of soda crackers.