Corn Chowder

One of the hallmarks of our winter kitchen is the homemade soups, stews, or chowders which simmer for hours until the flavors mingle and fragrances fill the house. Ingredients aren’t always precise for these wondrous concoctions; much depends on what’s in the fridge and what herbs we feel like using.

My favorite is corn chowder, especially after it’s been reheated. We often add limas because corn and beans eaten together provide a complete protein, the same as meat, but don’t be afraid to experiment.

Recipe

• 1 inch-thick cube of salt pork
• 1 medium onion, sliced or chopped
• 4-5 potatoes (depending on size) sliced or cubed
• 2 packets frozen niblet corn
• 1 packet frozen lima beans
• 2 cups water
• 4 cups milk
• 2 tablespoons butter
• 1/2 cup sun-dried tomatoes
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Dice and cook salt pork in a large iron pot until the fat is melted. Remove bits of rind. Add onions and cook 5 minutes, stirring often. Add water and potatoes. Cover and cook until potatoes are tender. Add remaining ingredients and heat slowly until done to taste.

Sam Benson is an organic gardener and writer who has been making up recipes for years.

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