Ingredients
3 oz. salt pork
6 medium onions
2 Tbsp. flour
1 can chicken stock
1 can cream-style corn
6 medium raw potatoes
2 c. hot milk
2 c. hot light cream
Method
Sources
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Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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Chop salt and pork. Strain fat into soup pot. Discard rendered scraps. Add onions and saute until tender. Add flour, mixing well. Cook without browning 3 to 4 minutes. Add chicken stock slowly, stirring until smooth. Add corn. Cook potatoes separately. Drain and add to chowder. Add hot milk and cream. Season to taste. Enjoy!