They make great food and Vermont Corn Chowder is one of their creamy best. Seriously delicious. Use local produce to make it close to home and hearth.
Vermont Corn Chowder

Vermont Corn Chowder
Recipe type: Soups and Stews
Cuisine: American
Serves: 4
  • 1/2 Cup salt pork; diced
  • 1 onion; large, diced
  • 3 Cups corn kernels *
  • 5 potatoes; medium, pared and cubed
  • 1 1/2 teaspoons salt
  • 1 Quart milk
  • black pepper, to taste
  • saltines or soda crackers
  1. Cook the diced salt pork over moderate heat, stirring occasionally, so that all of the pork pieces become brown but not too dry. Remove them from the pan with a slotted spoon.
  2. Saute the onion in the pork fat just until tender, but not brown.
  3. Add the water, corn, potatoes and salt, cooking, uncovered, until the potatoes are almost soft. Add the milk and simmer very gently for 10 to 15 minutes to let the flavor ripen. Taste for seasoning, adding a good bit of freshly ground pepper. Sprinkle the surface with the salt pork and serve with a large supply of soda crackers.
* Use cooked fresh kernels or canned or cooked frozen.

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