Smoky Pork and Corn Chowder
This quick and hearty soup simmers into supper in no time. Add canned peaches sprinkled with cinnamon and hot corn muffins to round out the menu.
3/4 pound boneless pork loin or chops, cut into 1/2-inch cubes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 slices bacon, diced
1 large red bell pepper, seeded and diced
1 (18-ounce) package precooked diced potatoes
2 cups milk
2 (12-ounce) cans corn, drained
2 drops liquid smoke
- Season pork with salt and pepper, set aside.
- Cook bacon over medium heat in heavy saucepan until fat is rendered; add pepper and sauté 2 minutes; add pork and sauté until golden grown, about 12 minutes.
- Add potatoes, milk, corn and liquid smoke, heat to a simmer (do not boil). Serve immediately or keep warm.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.