Vegetable Chowder

1. 1

   Cook the potatoes in boiling water until tender but not mushy.

2. 2

   Drain the cooked potatoes, saving 1 1/2 cups of the liquid.

3. 3

   Fry the salt pork in a skillet until browned.

4. 4

   Remove the pork from the skillet and set aside.

5. 5

   Add the onions, carrots, and celery to the skillet and saute in the drippings until the vegetables are soft but not browned.

6. 6

   In a large Dutch oven combine the potatoes, reserved potato water, salt pork, the sauteed vegetables, and the corn.

7. 7

   Bring this mixture to a boil and then immediately reduce the heat.

8. 8

   Simmer for about 5 minutes. Taste and add salt and black pepper as needed.

9. 9

   Add the zucchini and continue cooking over low heat until zucchini is tender.

10. 10

    Add the cream slowly.

11. 11

    Cook just until the cream is heated.

* Per serving · 4 servings · Values may vary.