A delicious, thick chowder full of vegetables and flavored with herbs and salt pork. Easy to make but takes some time.
- 6 oz. salt pork
- 2 Tablespoons butter
- 1/3 cup carrot, chopped
- 2/3 cup yellow onion, chopped
- 2 cloves garlic, crushed and chopped
- 2 sprigs fresh rosemary
- 3 sprigs fresh flat leaf parsley (use 2 sprigs if you use regular curly parsley
- 2 cup yellow potatoes, chopped
- 2 cups fresh or frozen corn kernals
- 1/4 cup flour
- 3 cups chicken broth
- 1 cup cream or half and half (I used oat creamer)
- 1 teaspoon fresh cracked pepper
- 1/2 teaspoon lemon pepper
- 1 teaspoon garlic salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon balsamic vinegar
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Start with the salt pork. Cut it into small pieces and cook it in a large, heavy pot, on low to render the fat. It will take about 20 to 30 minutes. Keep a watch on it and be careful not to burn it.
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When the salt pork is starting to get crisp, add the butter to the pot and heat until it's melted.
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Stir in the potatoes, carrots, onion, garlic and herbs. Gently cook on low for about 10 minutes, stirring occasionally.
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Next stir in the corn and flour. Continue to cook until the flour starts to get lightly brown. Stir it constantly.
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Whisk in the chicken broth and continue to whisk until all the flour and broth are blended. Add some fresh cracked pepper and bring to a boil.
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Reduce heat and cover, then simmer on low for about 20 to 30 minutes.
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The cream comes next. Stir it in and simmer for about 30 more minutes to heat the cream and meld the flavors.
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Last, stir in all the herbs and simmer for 10 to 15 more minutes.
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Garnish with chopped green onions and serve with warm bread.
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