- 8 medium-size ears sweet corn, husked
- 1/4 lb salt pork, cut in fine dice
- 2 medium-size yellow onions, peeled and chopped
- 2 small potatoes, peeled and cubed
- 1 tbspn sugar
- 1/2 tspn paprika
- 1 tspn salt
- 1/4 tspn freshly ground pepper
- 1/2 cup water
- 2 cups milk
- 2 cups light cream
Cut the kernels of corn from the cobs cream-style (to do so, make a deep cut down the center of each row of kernels with a sharp knife, then, using the knife, scrape the corn pulp and milk into a large bowl).
Fry the salt pork in a large, heavy skillet until most of the drippings have cooked out and only crispy brown bits remain. Lift the salt pork from the skillet with a slotted spoon to paper toweling to drain.
Pour all but 3 tablespoons from the skillet. To the skillet, add onions and potatoes, and saute slowly until light browned, about 10 minutes. Add sugar, paprika, salt, pepper, and waters, cover and simmer 10 minutes.
Add corn, milk, cream, and browned salt pork, adjust heat so mixture bubbles gently, cover, and simmer 20 minutes--- do not allow to boil. Taste for salt and pepper, and add more if needed. Ladle into soup plates and serve with crisp crackers. Makes 6 servings.
More "Lost" Corn RecipesFresh Corn in Cream (1952)
Summer Succotash, Pennsylvania Dutch Style (1946)
(Origin - "Recipes from America's Restored Villages" by Jean Anderson, 1975. This recipe was taken from the Harold Warp Pioneer Village in Minden, Nebraska."
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