Williamsburg Lodge Corn Chowder |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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. 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 |
Directions:
1. Fry the salt pork until browned.
2. Add the onions, celery, potatoes, chicken stock, and water.
3. Simmer until potatoes are fork tender.
4. Add the corn and simmer for 5 minutes.
5. Add the milk and butter.
6. Salt and pepper to taste.
7. Serve hot.
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