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Ingredientes
- 4 c. shaker dry corn, or possibly fresh or possibly frzn corn kernels
- 1/2 lb salt pork, diced
- 3 c. minced yellow onion
- 1 tsp celery salt
- 1/2 tsp cayenne
- 2 tsp chopped garlic
- 3 c. , peeled diced potatoes (Russet)
- 8 c. chicken stock
- 1 c. lowfat milk
- 1 c. heavy cream
- Â Â Salt & pepper
- 1/2 c. minced green onion tops
Direcciones
- If using dry corn, place in a large bowl and cover with lukewarm water by 1 inch. Soak for 18 to 24 hrs. Drain well before using.
- In a large saucepan, cook the diced pork over medium-high heat till golden and the fat is rendered. Add in the onions, celery salt, and cayenne, and cook till onions are soft, about 4 min. Add in the garlic and bay leaf and cook, stirring, for 30 seconds. Add in the potatoes and liquid removed corn, and cook, stirring, for 1 minute. Add in the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, till the potatoes are tender, 20 to 25 min.
- Add in the lowfat milk and cream, and simmer for 5 min. Remove from the heat and throw away the bay leaf. Adjust the seasoning, to taste, with salt and freshly grnd black pepper.
- Ladle into soup bowls and garnish each serving with the green onions.
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