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LOCATION: Recipes >> Soups >> Corn Chowder 17

Print this Recipe    Corn Chowder 17

NEBRASKA CORN CHOWDER

8 medium-sized ears sweet corn, husked (or 2 cans or 2 boxes frozen, 3-4 cups)
1/4 lb. salt pork, diced (or substitute slab bacon)
2 medium-sized yellow onions, peeled and chopped
2 small potatoes, peeled and cubed
1 T. sugar
1/2 t. paprika
1 t. salt
1/2 t. freshly ground pepper
1/2 c. water
2 c. milk
2 c. light cream

Cut the kernels off the cobs cream-style (make a deep cut down the
center of each row of kernels with a sharp knife, then, using the
knife, scrape the corn pulp and milk into a large bowl). Fry the
salt pork in a large, heavy skillet until most of the drippings
have cooked out and only crispy brown bits remain; lift the salt
pork from the skillet with a slotted spoon and drain on paper towel.
Pour all but 3 T. drippings from the skillet; add onions and potatoes
and saute slowly until lightly browned, about 10 minutes. Add
sugar, paprika, salt, pepper, and water, cover and simmer 10 minutes.
Add corn, milk, cream, and browned salt pork, adjust heat so mixture
bubbles gently, cover, and simmer 20 minutes - do not allow to
boil. Taste for salt and pepper and add more if needed. Ladle
into soup plates and serve with good homemade bread and butter.

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