WILLIAMSBURG LODGE CORN CHOWDER

Williamsburg Lodge Corn Chowder image

When we visited Williamsburg VA, we went to all the inns and taverns in the historic district. Then we bought a cookbook and made a new Thanksgiving tradition centered around many of the historic recipes. This is our Thanksgiving soup.

Provided by Donna Matthews

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

6 ounces cubed salt pork (I often use chopped bacon)
2 large onions, chopped
2 celery ribs, chopped
1 cup potato, cubed
4 cups chicken stock (or bouillon)
2 cups water
4 cups cream-style corn
4 cups milk
1/2 cup butter
salt and pepper

Steps:

Fry the salt pork until browned.
Add the onions, celery, potatoes, chicken stock, and water.
Simmer until potatoes are fork tender.
Add the corn and simmer for 5 minutes.
Add the milk and butter.
Salt and pepper to taste.
Serve hot.

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