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.

No additional tips available.