New England Corn Chowder. 1 1/2 cup salt pork, diced. 2 1/4 cup onion, chopped. 3 1/4 cup celery, chopped. 4 1/8 cup green pepper, chopped. 5 1 medium potato, peeled and chopped into bite-sized chunks. 6 1/2 teaspoon salt. 7 2 cups water. 8 2 tablespoons flour. 9 2 cups warm milk. 10 1 20 oz. can creamed corn.
Add the flour and onion, and cook for 5 minutes. Add the potato, corn, milk, salt, black pepper, and stir well. Bring up to a gentle simmer, reduce heat to low and cook, occasionally stirring, until the potatoes and onions are tender. Ladle half the chowder into a blender and blend into a fine puree.
This low carb New England clam chowder replaces the high carb potatoes with daikon radish and lower carb coconut milk replaces the regular milk. Steam the daikon for about 40 minutes or until tender. Set aside.
If you were a REAL New Englander, you’d make succotash instead of corn chowder (corn, lima beans, milk, a little water or broth, salt pork, butter) Oh, my goodness! I haven’t heard of succotash in years!