Stephanie da Silva's Corn Chowder Collection

1/4 lb salt pork, diced

2 onions, peeled & chopped

2 stalks celery, chopped

2 potatoes, peeled & chopped

1 cup clam stock

1 cup cooked corn, canned or fresh

2 cups milk

1 cup cream

2 cups minced clams

Salt & pepper to taste

Fry salt pork in soup kettle until crisp. Remove with slotted spoon and

set aside. Saute onions and celery in fat until tender. Add potatoes and

stock and simmer, covered, 15 minutes. Add corn, milk, and cream. Simmer,

uncoverd, 10 minutes.Do not boil. Add clams and heat through. Season with

salt and pepper. If desired, garnish with reserved salt pork.

Serves 4.

Tomato-Corn Chowder

Don't be surprised by the delicate pink color of this chowder." 1 qt milk 2 cups cooked corn, canned or

fresh 1 cup tomato puree Salt & pepper to taste 2 leaves basil 2 stalks celery, chopped 2 potatoes, peeled

chopped Combine milk, tomato puree, basil and celery in soup kettle. Simmer, uncovered, 10 minutes.

Do not boil. Remove from heat and strain. Return liquid to kettle; discard solids. Cook potatoes in

separate saucepan in boiling water 15 minutes or until tender. Drain. Add potatoes and corn to liquid in

kettle, season with salt and pepper, and heat. Do not boil. mara

http://www.cs.cmu.edu/~mjw/recipes/soup/chowder/sds-cornchow-coll.html (6 of 6) [12/17/1999 12:01:40 PM]

Soup Recipes 1