Williamsburg Corn Chowder

1. 1

   Fry the salt pork until brown.

2. 2

   Add the onion and saute over medium heat 5 minutes, stirring often.

3. 3

   Add the celery, potatoes, chicken broth and 1 cup of water and simmer until the potatoes are done.

4. 4

   Add the corn and simmer 5 minutes, stirring occasionally. Heat the milk and butter and add to the soup.

5. 5

   Add salt and pepper to taste and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.