Prep 45 mins
Cook 0 mins
When we visited Williamsburg VA, we went to all the inns and taverns in the historic district. Then we bought a cookbook and made a new Thanksgiving tradition centered around many of the historic recipes. This is our Thanksgiving soup.
- 6 ounces cubed salt pork (I often use chopped bacon)
- 2 large onions, chopped
- 2 celery ribs, chopped
- 1 cup potato, cubed
- 4 cups chicken stock (or bouillon)
- 2 cups water
- 4 cups cream-style corn
- 4 cups milk
- 1⁄2 cup butter
- salt and pepper
- Fry the salt pork until browned.
- Add the onions, celery, potatoes, chicken stock, and water.
- Simmer until potatoes are fork tender.
- Add the corn and simmer for 5 minutes.
- Add the milk and butter.
- Salt and pepper to taste.
- Serve hot.
I used some half and half in place of half the milk to make it creamier. Delicious with some hot Italian bread fresh from the oven.
This was easy to make and enjoyed by even our 9 year old and her friend! We told them the it was from Colonial Williamsburg and would have been eaten by Felicity and Elizabeth (two of the American Girl doll characters). They loved that! I did add a small can of whole corn and cheated a little by using precooked bacon. Since I didn't have bacon fat, I used olive oil to cook the veggies. My husband asked me to make it again soon, which is also nice praise.
I used Bacon and 1/2 the milk and it was fantastic. All the family loved it. It was very quick and easy to make with ingredients we all keep on hand. Will definitely make again and again.