Dave's Deluxe Gift Corn Chowder
Yield
1 batchPrep
30 minCook
2 hrsReady
11 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
salt pork
very lean, or bacon, cut into 2inch cubes |
|
| 1 | large |
onions
chopped |
|
| 2 | each |
garlic cloves
finely chopped |
|
| ¼ | teaspoon |
curry powder
|
|
| 6 | medium-large |
russet potatoes
peeled, cut into 1inch cubes |
*
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
tarragon leaves
|
|
| 3 | cans |
creamed corn
|
|
| 2 | cans |
evaporated milk
|
|
| 1 | quart |
milk
|
|
| ½ | teaspoon |
lemon pepper
|
*
|
| 2 | tablespoons |
butter
|
|
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
salt pork
very lean, or bacon, cut into 2inch cubes |
|
| 1 | large |
onions
chopped |
|
| 2 | each |
garlic cloves
finely chopped |
|
| 1.3 | ml |
curry powder
|
|
| 6 | medium-large |
russet potatoes
peeled, cut into 1inch cubes |
*
|
| 5 | ml |
salt
|
|
| 5 | ml |
tarragon leaves
|
|
| 3 | cans |
creamed corn
|
|
| 2 | cans |
evaporated milk
|
|
| 0.9 | l |
milk
|
|
| 2.5 | ml |
lemon pepper
|
*
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
sugar
|
|
Directions
In a large skillet, fry salt pork until nearly crisp. Remove with a slotted spoon and reserve. Drain off all but 2 tablespoons of fat.
Reduce heat to low and add onion, garlic and curry powder. Sauté until onion and garlic are soft, about 12 minutes.
In a 5-quart pot combine potatoes with salt, tarragon and enough water to cover potatoes by 1 inch. Bring to a boil and cook potatoes 15 minutes.
Drain off water, then add corn, fresh and evaporated milks, onion mixture, reserved salt pork, lemon pepper, butter, and sugar, if using.
Simmer, covered, until thickened, 1 to 1½ hours. Add more milk as needed.
Cool and refrigerate, covered, overnight. Reheat and serve next day, very warm.
