So, last week I walked y’all through my simple steps to a delicious pulled pork you can use as a main meat for your meal or in dishes where you don’t want a barbecue sauce. Today, I want to share my Pulled Pork Corn and Potato Chowder that you can make on the second day—if you have any leftover meat!
“The Belle’s Pulled Pork Corn and Potato Chowder”
4 cups pulled pork stock
2 cups half-and-half
1 cup water
1 lb. bag frozen corn
3-4 large potatoes, diced
1/2 cup all-purpose flour
1 clove garlic, minced
1 (10 ounce) bag frozen blend
1 cup (2 sticks) butter
pinch nutmeg, freshly ground
I’ve taken four nice size spuds and washed, peeled, and prepped ’em into bite-size pieces. I’ve also melted a stick of butter in my skillet and sautéed our diced onion, celery, and bell pepper. Once the veggies were tender and clear, I added a clove of garlic.
Now, we’ll make a simple roux by slowly stirring in ½ cup of flour. You can remove the veggies with a slotted spoon if it’s easier for you, and add them back later, but I skip that step and it works for me. Yes, our roux will be thick, but once it turns a light brown we’ll add 4 cups of our pulled pork stock we saved from yesterday (slowly to keep it from lumping!) along with two cups half and half, and a cup each of chicken stock and water and we’ll have a great stock. We’ll transfer it to our crockpot and turn it on low and our delicious base will be off to the races.
Now we’ll take those potatoes we prepped earlier and parboil them to give them a head start before adding them to our chowder base with a bag of frozen corn. (Parboil just means to add them to a pot of boiling water until they begin to get tender.) Stir well, season with salt and pepper and a pinch of nutmeg and then, well, there’s nothing to do but let it cook on low for four to six hours so all those flavors can blend! YUM! We like to top it with green onions and a bit of grated cheddar cheese!
That’s my Pulled Pork Corn and Potato Chowder and it’s good eating, from the All Things Southern kitchen to yours~