New England Corn Chowder

• 1/4 lb. salt pork
• 1 large onion, chopped
• 1 c. chopped celery
• 5 to 6 large carrots, sliced
• 4 large potatoes, diced
• 3 cans cream-style corn
• 1 can evaporated milk
• 4 qt. water or low-salt chicken broth
• 4 chicken bouillon cubes
• 2 bay leaves
• 1 tsp. thyme
• 1/4 c. sugar (plus or minus)
• pepper to taste

1. Dice salt pork and render until crisp in large kettle.
2. Remove from pan and set aside.
3. Discard all but 3 tablespoons grease. Saute onion and celery in kettle until tender; add liquid, bouillon cubes, bay leaves and thyme.
4. Add carrots and potatoes; bring to boil.
5. Reduce to simmer and cook until carrots are almost done.
6. Add cream-style corn and sugar and continue cooking until vegetables are very tender.
7. Add can of evaporated milk and season to taste.
8. Add more sugar, if needed, and salt and pepper.
9. Sprinkle top of chowder with crisp salt pork.

salt pork, onion, celery, carrots, potatoes, creamstyle, milk, water, chicken bouillon cubes, bay leaves, thyme, sugar, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=641486 (may not work)