Corn and Potato Chowder

 

(Nutrition Information)

• 1/4 pound  salt pork
• 1/2 cup  finely chopped onions
• 1 cup  diced, raw potatoes
• 1 cup  boiling water
• 2 1/2 cups  whole kernel corn
• 2 cups  milk
• 1 tablespoon  flour
• 2 teaspoons  salt
• 1/8 teaspoon  pepper
• 2 tablespoons  minced parsley
• 1 cup  Rice Krispies®
• Why use Kellogg's® Rice Krispies®?
  

  

  Why use Kellogg's® Rice Krispies®?

  As the first crisped rice cereal, Kellogg’s® Rice Krispies® has been bringing families together in the kitchen for over 80 years.

  To experience the timeless flavor, make your Rice Krispies Treats® squares with the original Rice Krispies® brand cereal.

  Where to buy

  

1. Cook salt pork in fry pan until brown and crisp. Remove from pan and drain
on paper towels. Cook onions in drippings until tender and lightly browned.
Drain onion reserving drippings.

2. In 3 quart saucepan, cook onions, potatoes and water for 10 minutes, covered.
Add corn and milk. Blend 1 tablespoon drippings with flour and seasonings.
Gradually stir into chowder. Cook about 10 minutes longer or until potatoes are
tender. Stir in parsley.

3. Brown KELLOGG'S RICE KRISPIES cereal in 1 tablespoon of reserved drippings.
Mix with salt pork cubes. Sprinkle over hot chowder. Serve hot.

Share Your Memories