New England Corn Chowder


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Average: 4.5 (2 votes)

A hearty chowder that can be made in winter from canned corn. Served with corn bread and pickles or relish, this is a familiar New England supper.


1/2 cup salt pork, diced
4 tablespoons onion, chopped
1/4 cup celery, chopped
2 tablespoons green pepper, chopped
|1 raw potato, peeled and diced
1/2 teaspoon salt
2 cups water
2 tablespoons flour
2 cups warm milk
1 No.2 can creamed corn
chopped parsley



Saute the salt pork, then add to the pan and saute the onions, celery, and green pepper. Add the potatoes, salt, and water, and simmer until the potatoes are soft. Add the flour, milk, and corn, and heat all together thoroughly. Sprinkle with finely chopped parsley.


Cooking & Recipes


Serves 6

Preparation Method

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