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Williamsburg Lodge Corn Chowder Recipe

Williamsburg Lodge Corn Chowder

(6 servings)


3 ounces salt pork, cubed
1 large onion, chopped
1 rib of celery, chopped
1 ½ cup potatoes, diced
2 cups chicken stock or chicken broth
2 cups cream-style corn
2 cups milk
¼ cup butter
salt and white pepper to taste


Fry the salt pork until brown. Add the onion and sauté over medium heat 5 minutes, stirring often. Add the celery, potatoes, chicken stock, and one cup of water and simmer until the potatoes are done.Add the corn and simmer 5 minutes, stirring occasionally. Heat the milk and butter and add to the soup. Add salt and pepper to taste, and serve hot.


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