Corn Chowder
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
12 ounces salt pork, diced
1 cup onion, chopped fine
1-1/4 gallons milk
1/3 cup flour
1-1/2 tablespoons salt
1/4 teaspoon pepper
1 quart cooked potatoes, diced
1-1/2 quart whole kernal corn, drained
Fry the finely diced pork until crisp. Add the chopped onion and cook until light brown. Remove the meat and onions from the fat. Use the fat, flour, and milk to make a think white sauce. Combine this with the meat, onion, potatoes, corn, and seasonings.
Serves 25.
Author's note: Goes great as a choce with barbecue beef, pork, or chicken. Served often at the LBJ ranch.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
12 ounces salt pork, diced
1 cup onion, chopped fine
1-1/4 gallons milk
1/3 cup flour
1-1/2 tablespoons salt
1/4 teaspoon pepper
1 quart cooked potatoes, diced
1-1/2 quart whole kernal corn, drained
Fry the finely diced pork until crisp. Add the chopped onion and cook until light brown. Remove the meat and onions from the fat. Use the fat, flour, and milk to make a think white sauce. Combine this with the meat, onion, potatoes, corn, and seasonings.
Serves 25.
Author's note: Goes great as a choce with barbecue beef, pork, or chicken. Served often at the LBJ ranch.