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 picture is not mine, but from the Maine Diner in Wells, Maine. Just ate there this past weekend!
- 2 slice
- salt pork
- small onion, sliced or diced
- 2 c
- diced raw potatoes
- 2 tsp
- 1/4 tsp
- 1 c
- 1 can(s)
- cream style corn
- 1 qt
- 1 Tbsp
1Using 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'.
2Remove the pieces of salt pork and set aside.
3Add the onion to the pot and cook slowly until the onion is yellowed.
4Add water raw potato, salt and pepper. Cover and bring to a steaming point.
5Lower heat and cook until potato is tender. About 15 minutes.
6Add creamed corn and then the quart of milk. Substiture evaporated milk for some of the regular milk for extra richness, if you wish.
7Taste for seasoning and then add the butter. Reheat slowly.
8Allow chowder to ripen for an hour to develop flavor.