Ingredients Jump to Instructions ↓

  1. 4 ounces salt pork

  2. 1 medium onion

  3. 2 cups 1/4-inch potato chunks

  4. 2 cups combination chicken broth and water Salt and freshly ground pepper

  5. 2 cups scraped corn (see below)

  6. 1 cup corn kernels

  7. 1/2 cup heavy cream

Instructions Jump to Ingredients ↑

  1. Preparation: Remove rind and cut salt pork into "logs" 2 inches long by 1-1/4 inches thick. Blanch in boiling water for 5 minutes. Drain, pat dry, and cut into 1/4-inch cubes. Saute in a large saucepan over medium heat until crisp; remove, and drain all but 3 tablespoons fat. Chop onion and cook in fat until softened and golden. Add potatoes , broth, and water, 1 teaspoon salt, and scraped corn. Bring to a boil, lower heat, and cook, partially covered, until potatoes are tender. Stir in corn kernels and cook 5 minutes longer. Add heavy cream; cook until heated through. Season with salt, pepper, and the porkbits if you like. Yield: 4 to 6 servings Options: • For a smoother texture, puree corn. • Add cooked chicken pieces. • Substitute fish stock, and add pieces of cod or bass 8 to 10 minutes before serving. For Cut Kernels: Starting at the tip of the ear, run a sharp knife straight down to the stem, leaving 1/8-1/4 inch of pulp behind on the cob. (This prevents you from inadvertently cutting off the tough cob fibers.) For Scraped Kernels: Run a knife down the center of a row of kernels, slicing right down to the end of the ear. Continue until all the rows have been prepared. Place the corn over a bowl. Then, using the back of the knife, push or "scrape" down on the kernels: the flesh and "milk" will spurt out. Go back and forth, up and down the ear until it's finished. For large amounts of corn, invest in a corn scraper. Recipe Source: The Victory Garden Cookbook by Marian Morash (Alfred A. Knopf) Reprinted with permission.


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