New England Corn Chowder

Name: New England Corn Chowder
Ingredients: 1/4 lb. salt pork; 1 large onion, chopped; 1 c. chopped celery; 5 to 6 large carrots, sliced; 4 large potatoes, diced; 3 cans cream-style corn; 1 can evaporated milk; 4 qt. water or low-salt chicken broth; 4 chicken bouillon cubes; 2 bay leaves; 1 tsp. thyme; 1/4 c. sugar (plus or minus); pepper to taste

13 ingredients

9 steps

Ingredients

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

Directions

1

Dice salt pork and render until crisp in large kettle.
2

Remove from pan and set aside.
3

Discard all but 3 tablespoons grease. Saute onion and celery in kettle until tender; add liquid, bouillon cubes, bay leaves and thyme.
4

Add carrots and potatoes; bring to boil.
5

Reduce to simmer and cook until carrots are almost done.
6

Add cream-style corn and sugar and continue cooking until vegetables are very tender.
7

Add can of evaporated milk and season to taste.
8

Add more sugar, if needed, and salt and pepper.
9

Sprinkle top of chowder with crisp salt pork.