Corn Chowder

Source: Fannie Farmer Cookbook

Yield: 10 cups

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:

• Add 3-4 ribs of celery, chopped (saute with onions)
• Add 1 red bell pepper, chopped (saute with onions)
• Add 1-1/2 teaspoon dried dill or 3 teaspoons fresh dill
• Substitute salt pork with 2 slices 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
• Add 1 bay leaf
• Replace some or all of milk with half and half or heavy cream for a richer chowder
• Replace some or all of water with chicken stock, vegetable stock, or corn stock

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 cups water
• 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 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.
2. Serve with oyster crackers.