Corn Chowder

Ingredients:

• ½ lb very lean salt pork or bacon, cut into 2-inch cubes
• 1 large onion, chopped
• 2 garlic cloves, finely chopped
• ¼ tsp curry powder
• 6 medium-large baking potatoes, peeled, cut into 1-inch cubes
• 1 tsp salt
• 1 tsp tarragon, chopped
• 3 16½-oz cans cream-style corn
• 2 15-oz cans evaporated milk
• 1 qt milk
• ½ tsp lemon pepper
• 2 tbs butter
• 1 to 2 tbs sugar (optional)

Instructions:

1. Render Pork: In a large skillet, fry salt pork until nearly crisp; remove and reserve. Leave 2 tbs fat in the pan.
2. Sauté Aromatics: Reduce heat to low and cook onion, garlic, and curry powder until soft, about 12 minutes.
3. Cook Potatoes: In a large pot, boil potatoes with salt and tarragon in enough water to cover by 1". Cook 15 minutes, then drain.
4. Build Chowder: Add corn, fresh and evaporated milk, onion mixture, reserved salt pork, lemon pepper, butter, and sugar (if using).
5. Simmer: Cover and simmer 1-1½ hours, adding more milk as needed, until thickened.
6. Rest & Serve: Cool and refrigerate overnight. Reheat gently and serve very warm.

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