Williamsburg Lodge Corn Chowder

READY IN: 45mins
Recipe by Donna Matthews

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.

Top Review by davidthurston1960

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.

Ingredients Nutrition

  • 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
  • 12 cup butter
  • salt and pepper

Directions

  1. Fry the salt pork until browned.
  2. Add the onions, celery, potatoes, chicken stock, and water.
  3. Simmer until potatoes are fork tender.
  4. Add the corn and simmer for 5 minutes.
  5. Add the milk and butter.
  6. Salt and pepper to taste.
  7. Serve hot.

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