Williamsburg Lodge Corn Chowder |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 25 |
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From Colonial Williamsburg I want to keep it here. This is easy to make at encampments over a fire. Can be doubled for a larger group. Ingredients:
3 ounces salt pork or 3 ounces bacon, cut in cubes |
1 large onion, chopped |
1 celery rib, chopped |
2 large potatoes, diced |
2 cups chicken stock |
2 cups creamed corn |
2 cups whole milk |
1/4 cup unsalted butter |
Directions:
1. Fry pork or bacon until brown in dutch oven.
2. Add onion, stirring frequently about 5 minutes.
3. Add Celery, Potatoes, Chicken Stock, and 1 cup water.
4. Cook until potatoes are done, time will depend on fire and size of potatoes.
5. Add corn and continue to heat another 4 or 5 minutes.
6. Heat milk and butter stir in to combine.
7. Salt and pepper to taste if needed.
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