- 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, sauté pork until brown. Remove pork but reserve drippings. Sauté 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 omission of the salt pork and the use of vegetable broth; honestly, it’s just as good.