MAINE CORN CHOWDER
Or as we say in Maine, 'Chowdah'. Another great recipe from my Cooking Down East cookbook. It starts with a little story... America's canning industry was founded in Maine over a century ago when Isaac Winslow perfected the steam retort, which made possible the commercial canning of fresh foods....such as canned corn. The...
Provided by Mary Beam
Categories Chowders
Time 2h
Number Of Ingredients 9
Steps:
- 1. Using a good sized kettle or soup pot, place 2 slices salt pork in it and cook slowly over low heat until fat is 'tried out'.
- 2. Remove the pieces of salt pork and set aside.
- 3. Add the onion to the pot and cook slowly until the onion is yellowed.
- 4. Add water raw potato, salt and pepper. Cover and bring to a steaming point.
- 5. Lower heat and cook until potato is tender. About 15 minutes.
- 6. Add creamed corn and then the quart of milk. Substiture evaporated milk for some of the regular milk for extra richness, if you wish.
- 7. Taste for seasoning and then add the butter. Reheat slowly.
- 8. Allow chowder to ripen for an hour to develop flavor.
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