Winter in the North Country is cold, and nothing warms you up body and soul like this hearty dish. It freezes well, so spend a free day making a large batch and tuck it away for a quick meal when your time is tight.

Enjoy!

Ingredients:

1/4 lb. salt pork or bacon, fried crisp and drained well

1 medium onion, diced and sautéed in pan drippings

1 large potato, diced and parboiled

2 cups whole kernel corn

2 cups creamed corn  *

1 tsp. fresh minced basil (pinch dried)

2 cups milk or half and half

Salt and pepper to taste

Combine all ingredients in a saucepan and heat through. Do not boil. Serves 4 as a first course.

*To cream corn, place 2 cups kernel corn in a blender or food processor and pulse until semi-smooth.

If you want to freeze this soup for later use, do NOT add the milk until ready to heat and serve.