Southern Style Corn Chowder
Ingredients
- 2 ounces lean salt pork, diced ⓘ
- 8 tablespoons unsalted butter (1 stick) ⓘ
- 3 large onions, diced ⓘ
- 1 large green bell pepper, seeded, deveined and diced ⓘ
- 8 medium potatoes, peeled and diced ⓘ
- 4 cups milk ⓘ
- 2 cups heavy cream
- 5 cups fresh corn kernels ⓘ
- 1/4 cup fresh parsley, minced ⓘ
- salt & freshly ground black pepper ⓘ
- crisp cooked bacon, crumbled (garnish) ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
656
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).