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Nebraska Corn Chowder


  • 8 medium-sized ears sweet corn, husked (or 2 cans or 2 boxes frozen, 3-4 cups)
  • 1/4 lb. salt pork, diced (or substitute slab bacon)
  • 2 medium-sized yellow onions, peeled and chopped
  • 2 small potatoes, peeled and cubed
  • 1 T. sugar
  • 1/2 t. paprika
  • 1 t. salt
  • 1/2 t. freshly ground pepper
  • 1/2 c. water
  • 2 c. milk
  • 2 c. light cream


Cut the kernels off the cobs cream-style (make a deep cut down the center of each row of kernels with a sharp knife, then, using the knife, scrape the corn pulp and milk into a large bowl). Fry the salt pork in a large, heavy skillet until most of the drippings have cooked out and only crispy brown bits remain; lift the salt pork from the skillet with a slotted spoon and drain on paper towel. Pour all but 3 T. drippings from the skillet; add onions and potatoes and saute slowly until lightly browned, about 10 minutes. Add sugar, paprika, salt, pepper, and water, cover and simmer 10 minutes. Add corn, milk, cream, and browned salt pork, adjust heat so mixture bubbles gently, cover, and simmer 20 minutes - do not allow to boil. Taste for salt and pepper and add more if needed. Ladle into soup plates and serve with good homemade bread and butter.

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