Vermont Corn Chowder

1. 1

   Cook the diced salt pork over moderate heat, stirring occasionally, so that all of the pork pieces become brown but not too dry.

2. 2

   Remove them from the pan with a slotted spoon.

3. 3

   Saute the onion in the pork fat just until tender, but not brown.

4. 4

   Add the water, corn, potatoes and salt, cooking, uncovered, until the potatoes are almost soft.

5. 5

   Add the milk and simmer very gently for 10 to 15 minutes to let the flavor ripen.

6. 6

   Taste for seasoning, adding a good bit of freshly ground pepper.

7. 7

   Sprinkle the surface with the salt pork and serve with a large supply of soda crackers.

No additional tips available.