Recipe: Williamsburg Lodge Corn Chowder (using cream-style corn)

WILLIAMSBURG LODGE CORN CHOWDER

3 ounces salt pork, cubed
1 large onion, chopped
1 rib celery, chopped
1 1/2 cups potatoes, diced
2 cups chicken broth
2 cups cream-style corn
2 cups milk
1/4 cup butter
Salt and white pepper to taste

Fry the salt pork until brown.

Add the onion and saute over medium heat 5 minutes, stirring often.

Add the celery, potatoes, chicken stock, and one cup of water and simmer until the potatoes are done.

Add the corn and simmer 5 minutes, stirring occasionally.

Heat the milk and butter and add to the soup. Add salt and pepper to taste, and serve hot.

Makes 6 servings
Source: The Williamsburg Cookbook by Letha Booth