Saturday, March 22, 2014

Patato and Salt Pork Chowder

1/4 pound salt pork, rind removed, cut into 1/3-inch dice
1 large onion, chopped
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
2 tablespoon all-purpose flour
1 1/2 pounds waxy potatoes, peeled and cut into 1/3-inch dice
Coarse salt and freshly ground black pepper
2 cups Chicken Stock or water
2 1/3 cups milk, as needed
Soup crackers

Put the salt pork in a medium saucepan filled with cold water. Bring to a boil and cook for 4 minutes. Drain.
    Transfer the pork to a heavy soup and cook over medium heat until it renders its fat and browns, about 7 minutes. Add the onion and thyme and cook until the onion is soft, about 7 minutes. Stir in the flour and cook, stirring, for a minute longer. Add the potatoes, season with salt and pepper, and pour in the stock and 2 cups of the milk. Bring to a boil, cover partway, and reduce to a simmer. Cook, stirring occasionally, until the potatoes are tender.
    Add 1/2 to 1 cup milk as needed do adjust the consistency. Heat and taste for salt and pepper. Ladle into warm soup mugs or bowls and pass a basket of soup crackers.

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