Corn Chowder

pg 8

1 chopped onion (or onion powder)

1 can of cream style corn

2 diced potatoes

milk

salt

pepper

1 Tbs. Schmalz* (optional)

salt pork (or crumbled bacon)

Saute onion (in Schamlz) until tender. Add enough water to just cover onion and let simmer for a short time. Add 1 cup water and diced potatoes, salt and pepper, and bring to a boil. Reduce heat. Cook 15-20 min. Add corn and milk to desired amount. Heat. Sprinkle top of soup with fried pieces of salt pork (bacon works too). Serve with grilled cheese sandwiches.

Makes 3-4 servings.

(Recipe courtesy of Elizabeth Lawson, photo courtesy of Pirijo Silver)

*bacon grease