Corn Chowder

8 ounces salt pork, diced (can substitute bacon)

2 onions, chopped

½ cup chopped celery and tops

1 bay leaf

2 tablespoons all-purpose flour

4 cups of stock (chose your own, I use ham stock)

3 cups diced potato

2 cups corn (original calls for canned creamed)

2 cups evaporated milk

Salt and pepper to taste

Chopped parsley

Paprika

In large kettle, cook salt pork until browned and crisp. Remove pork, and pour off all but 3 tablespoons of fat. Add next 3 ingredients, and cook for 5 minutes. Blend in flour. Add water and potato; bring to boil, and simmer, covered, for 15 minutes. Add corn and milk; heat well. Season. Add pork. Serve with parsley and paprika. Makes about 2 quarts.

Jenn Cooper – JLC Pottery will be set up at FOUND for our SOUPer Bowl Saturday on February 8, from 10 AM to 5 PM.

Artist and educator Jenn Cooper has made broad use of her B.F.A. degree, by making and teaching art across the Midwest; and in South Korea and Central America. Now back in Michigan, Jenn continues to teach and create. As a potter, she explores surface design across different clay bodies, yielding organic, functional pieces with Scandinavian design elements.