Modern Corn Chowder

Ingredients

• 15 ounces Canned Corn (Drained)
• 2 pounds Potatoes (Peeled and cut into 1/2-inch dice)
• 4 ounces Salt Pork (Diced)
• 1 medium Onion (Sliced)
• 4 cups Milk (Scalded)
• 1 cup Oyster Crackers
• 3 tablespoons Butter
• 1 teaspoon Salt (Or to taste)
• 0.5 teaspoon Black Pepper (Or to taste)
• 2 cups Water

Instructions

1. 1In a large pot or Dutch oven, cook the diced salt pork over medium heat until it is browned and has rendered its fat. This should take about 5-7 minutes. Add the sliced onion to the pot and cook, stirring frequently, until softened and translucent, about 5 minutes. Strain the fat into a stewpan, discarding the solids.
2. 2In a separate pot, parboil the diced potatoes in boiling water for 5 minutes. Drain the potatoes and add them to the pot with the rendered fat.
3. 3Add 2 cups of water to the pot with the potatoes. Cook until the potatoes are soft, about 10-15 minutes.
4. 4Add the canned corn and scalded milk to the pot. Heat to a gentle simmer, being careful not to boil.
5. 5Season with salt and pepper to taste. Add the butter and stir until melted. Split the oyster crackers and soak them briefly in a little cold milk to moisten. Remove the crackers from the milk and add them to the chowder just before serving. Alternatively, serve the chowder in bowls and top with the moistened crackers.