| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | New England | Soups, Corn | 4 | Servings |
INGREDIENTS
| 1 | cn | Reg Size Can Creamed Corn |
| 1 | cn | Corn Niblets; Small |
| 2 | sm | Pieces Salt Pork; (2 to 3) |
| 1/8 | lb | Butter |
| 2/3 | c | Chopped onions |
| 3 | c | Whole Milk; (3 to 4) |
| 1 1/2 | md | Sized potatoes; (1 1/2 to 2) |
INSTRUCTIONS
Render out salt pork pieces in large cast aluminum pot. Remove salt pork pieces and add onions. Saute until translucent. Peel and dice potatoes. Bring to slow boil in separate pot for 20 minutes. Warm milk in separate pan. Add creamed corn to onions and fat. Add corn Niblets and warm milk. Drain diced potatoes and combine all in original large aluminum pot. Salt and pepper to taste. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24, 1998
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