Published September 1, 2000.
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.
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.
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