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RECIPE OF THE WEEK #470

Corn Chowder

4 oz. salt pork or thick cut bacon
1 medium onion
2 cups 1/4-inch potato chunks
2 cups combination chicken broth and water
Salt and freshly ground pepper
3 cup corn kernels
1/2 cup heavy cream

Remove rind and cut salt pork into 2 inches long by 1 1/4 inch thick.

Blanch in boiling water for 5 minutes. Drain, pat dry, and cut into 1/4-inch cubes. Sauté in a large saucepan over medium heat until crisp remove, and drain all but 3 tablespoons fat.

Chop onion and cook in fat until softened and golden. Add potatoes, broth and water, 1 teaspoon salt, and two cups corn. Bring to a boil, lower heat, and cook, partially covered, until potatoes are tender.

Stir in rest of corn and cook 5 minutes longer. Add heavy cream cook until heated through. Season with salt, pepper, and the pork bits if you like

For a smoother texture, puree corn

Add cooked chicken pieces. (optional)

Serves 4-6.