In a large saucepan lightly brown salt pork. Add onion slices and cook 2 to 3 mins, stirring frequently. Add bay leaf, parsley, sage, salt and pepper.
Stir in raw potatoes and hot water and cook the mixture until potatoes are tender. Thicken the mixture with the flour mixed with a little cold water or milk. Add corn and scalded milk to the potato mixture
Bring chowder to a boil and remove saucepan from heat. Just befoe serving, mix a little of the chowder liquid with egg yolks and butter and stir this mixture into the chowder.
Sprinkle the chowder with paprika and serve very hot.
Serving
Suggestions
For a treat/change, we have added a pint of small, fresh oysters.
Originally Submitted
8/20/2008
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