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Southern-Style Corn Chowder

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Southern-Style Corn Chowder
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2 ounces lean salt pork
2 tablespoons butter
3 large onions, chopped
1 large green pepper, diced
8 medium potatoes, peeled and diced
4 cups milk
2 cups whipping cream
5 cups fresh corn kernels, cooked until tender
1/4 cup minced parsley
Salt, freshly ground pepper and nutmeg to taste
6 tablespoons unsalted butter
Crisp crumbled bacon

Cook the salt pork, diced, in a large skillet over low heat until 2 table-
spoons fat have been rendered. Remove remaining solid pork. Add 2 tablespoons butter to skillet and melt. Increase heat to medium, add
the onions, chopped, and sauté until pale golden. Add the green pepper
and sauté briefly until just tender but still bright green. Remove from
heat. Cook the potatoes in enough boiling salted water to cover until
potatoes are tender but still hold their shape. Drain well.
Combine the milk and whipping cream in a large saucepan and heat slowly. When hot, add the corn kernels, onion, green pepper, potatoes, parsley,
salt, freshly ground pepper and grated nutmeg. Bring just to simmer, then remove from heat and let stand at least 3 hours to cool and thicken. (May
be covered and stored overnight in refrigerator.)
Just before serving, gently reheat soup. Carefully stir in 6 tablespoons unsalted butter, being careful not to break or mash vegetables. Thin with
milk if necessary. Garnish with crisp, crumbled bacon. Serves 8 to 10.

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