Welcome again to Friday's Feast. Today I'll be sharing one of my recipes. If you don't know what Friday's Feast is all about, please read the Friday's Feast page for a more detailed explanation. If you want to join in on the feast, be sure to leave a comment and include the URL to your post so I and others can know of your contribution.
Participants in this weeks Feast are as follows:
- Tony @ That one particular harbor
Sushi… who doesn't like sushi.
- SweetPeaSurry @ A Pinch of This and a Dash of That
Cheese… what more can I say.
- m2I @ Ca-Joh
The other chowder recipe of mine.
- m2I @ Ca-Joh
Something to do with those pesky potato skins.
With inspirations from Mrs. Mackinac…
My wife tends to correct me on this one because I tend to get it confused with Kat's Clam Chowder. I decided to write it down so that I wouldn't forget. Serves 4-6.
- Corn Chowder:
- 3-4 Slices of Salt Pork
- 1-2 Medium Yellow Onions
- 3-4 Medium Idaho Potatoes
- 1 14oz can of Creamed Corn
- 1½C Milk
- Cut Salt Pork into ⅛" (1cm) cubes.
When cutting the Salt Pork, be sure to remove the rind.
- Add the salt pork to a small frying pan over medium heat.
- While the salt pork is cooking… peel and chop the onions into similar sized pieces as the salt pork.
- Once the salt pork is brown, remove from the pan and set aside on a paper towl.
Do not drain or turn off heat.
- Add the onions to the frying pan and continue to cook until transparent.
Remove from heat when finished.
- Peel and dice the potatoes.
- Add potatoes to a soup pot.
- Add enough water to cover potatoes.
- Cover and bring to a gentle boil, then simmer on low.
- When potatoes are tender, add the salt pork, onions, and creamed corn.
- Using the creamed corn can, add a can's worth of milk to the pot and continue to simmer on low.
be sure to stir to avoid a skin
There is no need to add salt because there is enough salt in the salt pork.