This is not thick, heavy chowder, but rather light and crispy, perfect for a cold or gloomy day. It is best to prepare in a saucepan, transfer to a crock-pot, and simmer for the rest of the day. The longer the chowder cooks, the better it is. This recipe can be prepared in advance, stored in the refrigerator, and served as a quick meal the next day.
Pre-heat crock-pot at medium setting.
Ingredients:
1 slice diced salt pork
½ medium chopped onion
1 tablespoon salt
1 teaspoon pepper
2 cups water
1 tablespoon butter
4 medium potatoes, peeled and diced
2 15oz cans whole kernel sweet corn, drained
Combine chopped onion and diced salt pork in a 2 quart saucepan and brown over medium heat, stirring frequently so the onion doesn’t burn. Stir in 2 cups water, potatoes and salt, cover and maintain a low boil until the water thickens and the potatoes soften. Then stir in the corn and pepper and return to a boil.
Once it is again boiling, remove from heat and pour the chowder into a pre-heated crock-pot, fill to within 1" of the top with whole milk, top with a pat of butter, cover and simmer. Don't let the chowder boil or the milk will skim on the top. Stir occasionally, adding salt and pepper to taste.
Substitutions: If you use bacon instead of salt pork, don’t use smoked or flavored unless you want that flavor in your chowder. If you prefer a heavier chowder, use creamed corn, but do not drain it.
Pre-heat crock-pot at medium setting.
Ingredients:
1 slice diced salt pork
½ medium chopped onion
1 tablespoon salt
1 teaspoon pepper
2 cups water
1 tablespoon butter
4 medium potatoes, peeled and diced
2 15oz cans whole kernel sweet corn, drained
Combine chopped onion and diced salt pork in a 2 quart saucepan and brown over medium heat, stirring frequently so the onion doesn’t burn. Stir in 2 cups water, potatoes and salt, cover and maintain a low boil until the water thickens and the potatoes soften. Then stir in the corn and pepper and return to a boil.
Once it is again boiling, remove from heat and pour the chowder into a pre-heated crock-pot, fill to within 1" of the top with whole milk, top with a pat of butter, cover and simmer. Don't let the chowder boil or the milk will skim on the top. Stir occasionally, adding salt and pepper to taste.
Substitutions: If you use bacon instead of salt pork, don’t use smoked or flavored unless you want that flavor in your chowder. If you prefer a heavier chowder, use creamed corn, but do not drain it.
