3 oz. salt pork, cubed, optional
1 large onion, chopped
1 rib celery, chopped
2 cups chicken or vegetable stock
1 ½ cups canned potatoes, cubed
1 cup cream corn
1 cup kernel corn
1 cup cream
1 cup milk
¼ cup butter
1 tbsp. Sergeant’s Pepper
In a medium-sized stock pot over medium heat, saute' pork until brown. Remove pork but reserve drippings. Saute' onion in drippings or in olive oil--if making a vegetarian version--until soft. Add chicken stock and celery; simmer until celery is soft. Add remaining ingredients. After milk products are added, do not allow mixture to boil. Enjoy.
Note: This recipe can be made vegetarian with the ommission of the salt pork and the use of vegetable broth; honestly, it's just as good.
