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Texas Corn Chowder The groundhog says there will be six more weeks of winter. You can chase off the chill with Polly Newlon's recipe from the Kimball Art Museum cafe in Fort Worth, Texas. by Polly Newlon Ingredients:
1/3 cup diced salt pork or bacon
1 cup diced onion
1/2 cup diced green pepper
Optional: Diced Jalepeno Peppers to taste
1 red pepper
3 cups cubed, uncooked potatoes (about 8 red potatoes)
1 cup chicken stock
2 cups milk
1-1/2 cups heavy cream
2-1/2 cups whole kernel corn
1/4 teaspoon nutmeg
salt & pepper to taste

Fry pork or bacon until crispy and fat is rendered. Discard fat. Add onion and peppers and saute for 5 minutes. Add potatoes, stock, milk, cream and corn. Simmer very gently for 20 minutes, testing potatoes for doneness. Add salt, pepper and nutmet.

Enjoy!