Southern Style Corn Chowder

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READY IN: 1hr 10mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook salt pork in large skillet over low heat until 2 tablespoons fat have been rendered; remove any remaining solid pork.
  • Add 2 tablespoons of butter to skillet and let melt.
  • Increase heat to medium, add onion and saute until pale golden but not browned.
  • Add green pepper and saute briefly until just tender but still bright green;remove from heat.
  • Cook potatoes in enough boiling salted water to cover until potatoes are tender but still hold their shape;drain well.
  • Combine milk and cream in large saucepan and heat slowly.
  • When hot, add remaining ingredients except butter and bacon.
  • Bring just to simmer, then remove from heat and let stand at least 3 hours to cool and thicken.
  • Soup may be prepared to this point, covered and stored overnight in refrigerator.
  • Just before serving, reheat soup gently.
  • Carefully stir in remaining butter, being careful not to break or mash vegetables; thin with milk if desired.
  • Pass bacon separately to garnish each serving.
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