Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb very lean salt pork or bacon
: cut into 2-inch cubes
1 lg onion, -- chopped
2 garlic cloves, -- finely
: chopped
1/4 ts curry powder
6 medium-large baking
: potatoes, peeled, -- cut
: into 1-inch cubes
1 ts salt
1 ts tarragon, -- chopped
3 16 1/2-ounce cans
: cream-style corn
2 cn 15-oz evaporated milk
1 qt milk
1/2 ts lemon pepper
2 TB butter
2 TB sugar -- (optional)

In a large skillet, fry salt pork until nearly crisp. Remove with a
slotted spoon and reserve. Drain off all but 2 tablespoons of fat.
Reduce heat to low and add onion, garlic and curry powder. Saute
until onion and garlic are soft, about 12 minutes. In a 5-quart pot
combine potatoes with salt, tarragon and enough water to cover
potatoes by 1 inch. Bring to a boil and cook potatoes 15 minutes.
Drain off water, then add corn, fresh and evaporated milks, onion
mixture, reserved salt pork, lemon pepper, butter, and sugar, if
using. Simmer, covered, until thickened, 1 to 1 1/2 hours. Add more
milk as needed. Cool and refrigerate, covered, overnight. Reheat and
serve next day, very warm.

Makes 15 to 20 cups

Recipe By :WELL-STOCKED PANTRY SHOW#ND7042

Date: Wed, 30 Oct 1996 11:15:52
~0500

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