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Williamsburg Lodge Corn Chowder

Learn more about The Williamsburg Lodge.

Serves 6


  • 3 ounces salt pork, cubed
  • 1 large onion, chopped
  • 1 rib of celery, chopped
  • 1 ½ cup potatoes, diced
  • 2 cups chicken stock or chicken broth
  • 2 cups cream-style corn
  • 2 cups milk
  • ¼ cup butter
  • salt and white pepper to taste


  1. Fry the salt pork until brown.
  2. Add the onion and sauté over medium heat 5 minutes, stirring often.
  3. Add the celery, potatoes, chicken stock, and one cup of water and simmer until the potatoes are done.
  4. Add the corn and simmer 5 minutes, stirring occasionally.
  5. Heat the milk and butter and add to the soup.
  6. Add salt and pepper to taste, and serve hot.

This recipe is featured in "The Williamsburg Cookbook" available from our online catalog.