Southern-Style Corn Chowder
Source of Recipe
Bon App�tit
List of Ingredients
- 2 ounces lean salt pork
- 2 Tbsp butter
- 3 large onions, chopped
- 1 large green pepper, diced
- 8 medium potatoes, peeled and diced
- 4 cups milk
- 2 cups whipping cream
- 5 cups fresh corn kernels, cooked until tender
- � cup minced parsley
- Salt, fresh ground pepper, and nutmeg to taste
- 6 Tbsp unsalted butter
- Crisp crumbled bacon
Instructions
- Cook the salt pork, diced, in a large skillet over low heat until 2 tablespoons fat have been rendered. Remove remaining solid pork. Add 2 tablespoons butter to skillet and melt. Increase heat to medium, add the onions, and saut� until pale golden. Add the green pepper and saut� briefly until just tender but still bright green. Remove from heat.
- Cook the potatoes in enough boiling salted water to cover until potatoes are tender but still hold their shape. Drain well.
- Combine the milk and whipping cream in a large saucepan and heat slowly. When hot, add the corn kernels, onion, green pepper, potatoes, parsley, salt, fresh ground pepper, and grated nutmeg. Bring just to a simmer, then remove from the heat and let stand at least 3 hours to cool and thicken. (May be covered and stored overnight in refrigerator.) Just before serving, gently reheat soup. Carefully stir in 6 tablespoons unsalted butter, being careful not to break or mash vegetables. Thin with milk, if necessary. Garnish with crisp, crumbled bacon.
Serves 8 to 10
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