Vegetable Chowder

Directions

1. 1
   Cook the potatoes in boiling water until tender but not mushy.
2. 2
   Drain the cooked potatoes, saving 1 1/2 cups of the liquid.
3. 3
   Fry the salt pork in a skillet until browned.
4. 4
   Remove the pork from the skillet and set aside.
5. 5
   Add the onions, carrots, and celery to the skillet and saute in the drippings until the vegetables are soft but not browned.
6. 6
   In a large Dutch oven combine the potatoes, reserved potato water, salt pork, the sauteed vegetables, and the corn.
7. 7
   Bring this mixture to a boil and then immediately reduce the heat.
8. 8
   Simmer for about 5 minutes. Taste and add salt and black pepper as needed.
9. 9
   Add the zucchini and continue cooking over low heat until zucchini is tender.
10. 10
    Add the cream slowly.
11. 11
    Cook just until the cream is heated.