Corn and Lima Chowder
- Yield servings
Ingredients
- 1 inch-thick cube of salt pork
- 1 medium onion, sliced or chopped
- 4 to 5 potatoes (depending on size) sliced or cubed
- 2 packages frozen niblet corn
- 1 package frozen lima beans
- 2 cups water
- 4 cups milk
- 2 tablespoons butter
- 1/2 cup sun-dried tomatoes
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Dice and cook salt pork in a large iron pot until the fat is melted. Remove bits of rind. Add onions and cook 5 minutes, stirring often. Add water and potatoes. Cover and cook until potatoes are tender. Add remaining ingredients and heat slowly until done to taste.
Recipe by Sam Benson
