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California sweet corn chowder

Andy Powning

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4 oz. salt pork
1 medium onion
2 cups potato, cut in quarter-inch chunks
2 cups combination chicken broth and water
Salt, fresh ground black pepper
2 cups scraped corn
1 cup corn kernels
½ cup heavy cream


Remove rind and cut salt pork into log-sized pieces, 2 inches long by 1 ¼-inch thick. Blanch in boiling water for five minutes. Drain, pat dry and cut into quarter-inch cubes. Sauté in a large saucepan over medium heat until crisp; remove and drain all but 3 tbsp. of fat. Chop onion and cook in fat until softened and golden. Add potatoes, broth and water, 1 tsp. salt and scraped corn. Bring to a boil, lower heat and cook, partially covered, until potatoes are tender. Stir in corn kernels and cook five minutes longer. Add heavy cream; cook until heated through. Season with salt, pepper and the pork if you like.

Serves 4.

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