An old post, circa 2007. It's in the archives on Google.
NEBRASKA CORN CHOWDER
8 medium-sized ears of sweet corn, husked (or 2 cans or 2 boxes frozen,
about 3-4 cups)
¼ lb. salt pork, diced (or substitute slab bacon)
2 medium-sized yellow onions, peeled and chopped
2 small potatoes, peeled and cubed
1 T. sugar
½ t. paprika
1 t. salt
1/8 t. freshly ground pepper
½ c. water
2 c. milk
2 c. light cream
Cut the kernels off the cobs cream-style (make a deep cut down the
center of each row of kernels with a sharp knife, then, using the knife,
scrape the corn pulp and milk into a large bowl). Fry the salt pork in
a large, heavy skillet until most of the drippings have cooked out and
only crispy brown bits remain; lift the salt pork from the skillet with
a slotted spoon and drain on paper towel. Pour all but 3 T. drippings
from the skillet; add onions and potatoes and saute slowly until lightly
browned, about 10 minutes. Add sugar, paprika, salt, pepper, and water,
cover and simmer 10 minutes. Add corn, milk, cream, and browned salt
pork, adjust heat so mixture bubbles gently, cover, and simmer 20
minutes - do not allow to boil. Taste for salt and pepper and add more
if needed. Ladle into soup plates and serve with good homemade bread
and butter.
--
Kate Connally
If I were as old as I feel, Id be dead already.
Goldfish: The wholesome snack that smiles back,
Until you bite their heads off.
What if the hokey pokey really *is* what it's all about?
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It's great corn chowder. Figure out how to work some chicken in there.
I'm sure you can.
Jill