Ingredients
8 oz. salt pork, diced
2 onions, chopped
2 Tbsp. flour
4 c. water
6 to 8 medium potatoes, cubed
1 lb. 1 oz. can creamed corn
1 can evaporated milk (3 c.)
salt and pepper to taste
2 Tbsp. butter
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Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
Stainless corn holders — grip hot corn on the cob safely
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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Brown salt pork until crisp. When crisp, add chopped onions; try to remove pork. Add flour and potatoes (make sure water covers potatoes). Blend in flour. Bring to a boil and simmer, covered, until the potatoes are done. Add corn, milk and butter. Season with salt and pepper. Heat well, but don't boil. Add pork if you want to eat it. Serve with parsley and paprika. Makes 2 quarts.