| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Soup | 6 | Servings |
INGREDIENTS
| 1/4 | lb | Diced salt pork |
| 1 | c | Chopped onion |
| 1 | cn | (16-oz) white potatoes; drain and diced |
| 2 1/2 | c | Water |
| 2 | cn | Mexican-style corn |
| 1 | cn | Cream-style corn |
| 1 | c | Evaporated milk |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | c | Flour |
INSTRUCTIONS
Saute salt pork until crisp. Add onion and saute until soft. Add potatoes, 2 cups water, corn, evaporated milk, salt and pepper. Heat until bubbly. Blend flour with remaining 1/2 cup water. Stir into chowder. Cook, stirring constantly until mixture thickens and bubbles for 3 minutes. (From Sandra Jakab.) FROM NEWSPAPER ARTICLE From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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