Williamsburg Lodge Corn Chowder

• 3 ounces salt pork or 3 ounces bacon, cut in cubes
• 1 large onion, chopped
• 1 celery rib, chopped
• 2 large potatoes, diced
• 2 cups chicken stock
• 2 cups creamed corn
• 2 cups whole milk
• 14 cup unsalted butter

1. Fry pork or bacon until brown in dutch oven.
2. Add onion, stirring frequently about 5 minutes.
3. Add Celery, Potatoes, Chicken Stock, and 1 cup water.
4. Cook until potatoes are done, time will depend on fire and size of potatoes.
5. Add corn and continue to heat another 4 or 5 minutes.
6. Heat milk and butter stir in to combine.
7. Salt and pepper to taste if needed.

salt pork, onion, celery, potatoes, chicken stock, corn, milk, unsalted butter

Taken from www.food.com/recipe/williamsburg-lodge-corn-chowder-422162 (may not work)