Scrumptious Corn Chowder

• 2 ounces salt pork, rind removed and diced into 1/2 inch cubes
• 4 ounces clarified butter
• 6 ounces onions, peeled and diced
• 8 ounces celery, washed and diced
• 4 ounces all-purpose flour
• 2 quarts white chicken stock, heated to a boil
• 1 lb corn kernels, fresh or 1 lb frozen corn kernels
• 8 ounces potatoes, washed, peeled, and diced into 1/2 inch cubes
• salt
• white pepper
• 14 teaspoon ground nutmeg
• 8 ounces heavy cream or 8 ounces light cream
• 2 ounces chopped fresh parsley

1. In a large stock pot, render the pork with a small amount of butter.
2. Once rendered, remove the pork from the pan, add the rest of the butter and saute the onions and celery.
3. Once the onions are translucent, dust with flour and cook for 5 minutes.
4. Gradually whisk in the boiling chicken stock.
5. Add the corn, heat to a boil and skim off any fat or scum on top.
6. Reduce heat and simmer for about 30 minutes or until well flavoured.
7. Add potatoes to the soup.
8. Temper the cream and add the the chowder.
9. Keep the chowder at 140F and adjust seasonings to taste.
10. Garnish with fresh chopped parsley.

salt pork, butter, onions, celery, flour, white chicken, corn kernels, potatoes, salt, white pepper, ground nutmeg, heavy cream, parsley

Taken from www.food.com/recipe/scrumptious-corn-chowder-280765 (may not work)