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Corn Chowder Recipe
4 slices Salt pork, diced (or ham or bacon)
1/2 cup Diced onion
1 cup Diced, peeled potatoes
1 1/2 cups Chicken broth (or 1 1/2 c water + 1 chicken bouillon cube)
1-15 oz can Cream-style corn
1-14 oz can Kernel corn
3-4 tbsp Flour
1/2 cup Cold water
Cayenne pepper and mace
1 pint Hot, rich milk
1. Fry salt pork slowly in a deep saucepan until crispy, then add the onion and stir-fry until golden. Pour off excess fat and add potatoes and broth.
2. Cover and simmer about 15 minutes, or until potatoes are tender.
3. Add both cans of corn and corn juice. Simmer for 2 minutes.
4. Stir in a smooth mixture of the flour and water. Let come to a boil, stirring constantly.
5. Add a few dashes of cayenne pepper and a pinch of mace.
6. Stir in the milk and reheat thoroughly, but do not boil.
7. Taste for seasoning.
Serves 6.
Note: In place of canned corn, use 2 cups fresh corn kernels cut from cobs, plus 1 cup extra broth. Add to cooked-potato mixture and simmer 5 minutes before adding the milk.
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