Cruise Ship Corn Chowder

[Mama Mangia]

Cruise Ship Corn Chowder

2 T. salt pork, diced
1 T. onion, finely chopped
1 1/2 c. water
1 bay leaf, sprigs of sage and parsley
2 medium-sized potatoes, peeled and diced
2 c. milk
1 c. corn kernels
2 egg yolks, beaten
1 T. melted butter
1 t. paprika

In a saucepan, brown the salt pork and onion. Add the water, bay leaf, sage, parsley and potatoes and brig to boil. Cover and cook until potatoes are tender.

Stir in the milk and corn and cook for 5 minutes. In the meantime, beat the egg yolks with a wire whisk and combine them with the melted butter. Slowly stir a small amount of the chowder mixture into the egg mixture, stirring until blended. Pour the egg mixture slowly into the chowder, stirring constantly.

To serve, ladle hot chowder into soup bowls and sprinkle with paprika. Makes 4 servings.