Williamsburg Lodge Corn Chowder Recipes

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WILLIAMSBURG LODGE CORN CHOWDER

When we visited Williamsburg VA, we went to all the inns and taverns in the historic district. Then we bought a cookbook and made a new Thanksgiving tradition centered around many of the historic recipes. This is our Thanksgiving soup.

Provided by Donna Matthews

Categories     Chowders

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10



Williamsburg Lodge Corn Chowder image

Steps:

  • Fry the salt pork until browned.
  • Add the onions, celery, potatoes, chicken stock, and water.
  • Simmer until potatoes are fork tender.
  • Add the corn and simmer for 5 minutes.
  • Add the milk and butter.
  • Salt and pepper to taste.
  • Serve hot.

6 ounces cubed salt pork (I often use chopped bacon)
2 large onions, chopped
2 celery ribs, chopped
1 cup potato, cubed
4 cups chicken stock (or bouillon)
2 cups water
4 cups cream-style corn
4 cups milk
1/2 cup butter
salt and pepper

WILLIAMSBURG LODGE CORN CHOWDER

From Colonial Williamsburg I want to keep it here. This is easy to make at encampments over a fire. Can be doubled for a larger group.

Provided by Lauren4372

Categories     Chowders

Time 55m

Yield 2 quarts, 4-6 serving(s)

Number Of Ingredients 8



Williamsburg Lodge Corn Chowder image

Steps:

  • Fry pork or bacon until brown in dutch oven.
  • Add onion, stirring frequently about 5 minutes.
  • Add Celery, Potatoes, Chicken Stock, and 1 cup water.
  • Cook until potatoes are done, time will depend on fire and size of potatoes.
  • Add corn and continue to heat another 4 or 5 minutes.
  • Heat milk and butter stir in to combine.
  • Salt and pepper to taste if needed.

Nutrition Facts : Calories 628.5, Fat 34.8, SaturatedFat 16.3, Cholesterol 64.6, Sodium 909.7, Carbohydrate 69.3, Fiber 6.3, Sugar 15.7, Protein 14.5

3 ounces salt pork or 3 ounces bacon, cut in cubes
1 large onion, chopped
1 celery rib, chopped
2 large potatoes, diced
2 cups chicken stock
2 cups creamed corn
2 cups whole milk
1/4 cup unsalted butter

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