Williamsburg Corn Chowder - cooking recipe

Ingredients
    3 oz. salt pork, cubed
    1 large onion, chopped
    1 rib celery, chopped
    1 1/2 c. potatoes, diced
    2 c. canned chicken broth
    2 c. cream-style corn
    2 c. milk
    1/4 c. butter
    salt and white pepper to taste
Preparation
    Fry the salt pork until brown.
    Add the onion and saute over medium heat 5 minutes, stirring often.
    Add the celery, potatoes, chicken broth and 1 cup of water and simmer until the potatoes are done.
    Add the corn and simmer 5 minutes, stirring occasionally. Heat the milk and butter and add to the soup.
    Add salt and pepper to taste and serve hot.
    Serves 6.

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