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New england corn chowder

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Ingredients/Components

chopped celery - 1 c
pepper to taste - 1 item
can evaporated milk - 1 item
chicken bouillon cubes - 4 item
large onion, chopped - 1 item
bay leaves - 2 item
thyme - 1 tsp
large potatoes, diced - 4 item
salt pork - 1/4 lb
cans cream-style corn - 3 item
to 6 large carrots, sliced - 5 item
water or low-salt chicken broth - 4 qt
sugar plus or minus - 1/4 c

How to make new england corn chowder:

Dice salt pork and render until crisp in large kettle. Remove from pan and set aside. Discard all but 3 tablespoons grease. Saute onion and celery in kettle until tender; add liquid, bouillon cubes, bay leaves and thyme. Add carrots and potatoes; bring to boil. Reduce to simmer and cook until carrots are almost done. Add cream-style corn and sugar and continue cooking until vegetables are very tender. Add can of evaporated milk and season to taste. Add more sugar, if needed, and salt and pepper. Sprinkle top of chowder with crisp salt pork.

Recipe categories: Soups & stews, Main dish, Chowders.

Rating:

Average rating: 4, total votes: 7

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