SOUTHERN CORN CHOWDER

SOUTHERN CORN CHOWDER

1/4 lb lean salt pork or pancetta 1 onion, chopped 1 clove garlic, minced 2 tablespoons chopped green bell pepper 2 potatoes, cubed 3/4 cup diced celery, strings removed 1 1/2 cups boiling water or stock 1 cup undiluted evaporated milk 1 medium can whole kernel corn (or 1 1/2 cups fresh or frozen) 1/2 teaspoon salt (or 1/2 tsp. chicken soup base) 1 tablespoon butter (room temperature) 2 teaspoons flour

Cut salt pork or pancetta into 1/4 inch dice and brown in bottom of a saucepan. Add onion, garlic and pepper; sauté 5 minutes. Add potatoes, celery and boiling water or stock. Add salt or bouillon cube. Cover and simmer over low heat until potatoes are tender. Add corn and evaporated milk (Fresh milk or Cream may be substituted for evaporated milk). Blend together butter and flour evenly and gradually add to chowder.

Cook, uncovered over low heat for 20 minutes, stirring occasionally until soup is thickened. Be careful not to scorch bottom (it's best to use a heavy bottomed pan and watch heat carefully).

Season to taste with salt and pepper and serve with milk crackers.

Note: Creamed corn or fresh corn cut from the cob may be substituted. If anyone in your family has a milk digestibility problem, try using evaporated milk instead of regular evaporated milk.

Variations: Add 1 package frozen chopped broccoli for cream of broccoli soup. Add 1 can chopped clams or 1 cup chopped fresh clams for a quick New England clam chowder.

#southern #corn #chowder