Corn Chowder

Source: Fannie Farmer Cookbook

You can use commercially frozen corn in this soup, but fresh summer corn is better. Cut the kernels from leftover ears of corn, cooked cooked. You can freeze them, if necessary, until you're ready to make this chowder.

Tim's Notes

If using corn on the cob, after slicing off kernels, use the back of a knife on the cob to get the corn "butter."

Variations:

• Substitute salt pork with 2 sticks of bacon, if desired, for smoky flavor
• Add one extra potato for thicker soup
• Add one jalapeno, minced
• Add 1 teaspoon of dried thyme or 2 teaspoons of fresh thyme
• Replace some or all of milk with half and half or heavy cream for a richer chowder

Ingredients

• 2-inch cube salt pork, diced small
• 1 onion, finely chopped
• 4 medium potatoes, peeled and diced
• 2 cups (1/2 L) corn kernels
• 3 cups (3/4 L) milk
• 3 tablespoons butter
• Salt
• Freshly ground pepper

Directions

1. 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 water, cover, and cook until the potatoes are just tender. Add the corn and milk and cook 5 minutes more. Before serving, add the butter and salt and pepper to taste, and reheat.