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Soup is on -- Chowda

by Pat Maley
January 24, 2019

Pile of Sweet Corns

A month of soup recipes in New England would not be complete without a chowder recipe.  It had always been easier to open up a can of Snow's instead of making it from scratch. That is until my mother made her version of corn chowder. Her ingredients were no different -- it must have been the love she added. My husband and I have a running joke. After years of bragging about how good Mom's chowder was he got her to promise him that she would make some just for him. Well, it never did happen and yet I still continue to rank her recipe among the best. Could I make him the chowder to prove it? Of course I could but it wouldn't be the same kind of love. Some things can't be replicated. 

I make this all in one pan. There is no reason to create more of a mess than is necessary. I always buy my corn at the peak of the season and take it off the cob (cooked or uncooked) and freeze it. I also have been known to leave the peel on the potatoes or substitute a little cream for a little of the milk.

   Ingredients:

2 inch cube of salt pork, diced small

1 onion, finely chopped

4 medium potatoes, peeled and diced

2 cups corn kernels

3 cups milk

3 tablespoons butter

salt

freshly ground pepper

Cook the salt pork slowly in a deep pan until the fat has melted and the pieces are brown. Pour off all but 2 tablespoons of the fat, add the onion, and cook for 5 minutes. Add the potatoes and 3 cups of water, cover, and cook until they are fork tender. Add the corn and milk and cook for 5 more minutes. Add butter, salt and pepper. Enjoy. Simple!

 

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