Corn Chowder Recipe
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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.
Ingredients
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
Instructions
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.
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