Fresh Corn Chowder

Published September 1, 2000.

Why this recipe works:

While developing our corn chowder recipe, we discovered that a combination of rendered salt pork and butter gave us a better-tasting soup. To pump up the corn flavor, we added grated corn and corn milk (which comes from scraping the cobs with the back of a knife). Using chicken broth rather… read more

While developing our corn chowder recipe, we discovered that a combination of rendered salt pork and butter gave us a better-tasting soup. To pump up the corn flavor, we added grated corn and corn milk (which comes from scraping the cobs with the back of a knife). Using chicken broth rather than water as the base gave our chowder better body. And adding the corn kernels at the very end prevented overcooking.

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Makes about 2 quarts, serving 6

Be sure to use salt pork, not fatback, for the chowder. Streaks of lean meat distinguish salt pork from fatback; fatback is pure fat. We prefer Spanish onions for their sweet, mild flavor, but all-purpose yellow onions will work fine too.

Ingredients

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