Corn Chowder

Corn Chowder


  • 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



  • 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.
  • Cover and simmer about 15 minutes, or until potatoes are tender.
  • Add both cans of corn and corn juice. Simmer for 2 minutes.
  • Stir in a smooth mixture of the flour and water. Let come to a boil, stirring constantly.
  • Add a few dashes of cayenne pepper and a pinch of mace.
  • Stir in the milk and reheat thoroughly, but do not boil.
  • Taste for seasoning.

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