Corn Chowder

Eva Neufeld

  • 1/3 c. salt pork (diced)
  • 1 small onion
  • 4 sprigs parsley
  • 1 bay leaf
  • ½ tsp. salt
  • 2 c. water
  • 2 med spuds, diced
  • 2 c. corn
  • 3 tbsp. flour
  • 1/3 c. water
  • 1 ½ c. milk
  • 1 ½ c. light cream
  • 2 egg yolks
  • 1 tbsp. butter

Brown pork lightly. Peel and slice onion, sauté 3 min. Add the whole parsely, bay leaf, salt, 2 c. H2O, and spuds. Simmer 10 min. Add corn and simmer until spuds are tender. Blend flour and 1/3 c. H2O into paste. Remove the pan from stove and stir in paste. Add milk and stir. Cook over medium heat, stirring constantly, until thickens. Beat together the cream and egg yolks and mix with ½ c. of the soup. Stir this mixture into the hot soup. Remove bay leaf and parsley. Serve immediately with a bit of butter in each bowl.


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