Most people, when they think of Iowa, think of corn. That’s also where this recipe was born–in those same stereotypes of Iowa, and it features potatoes with pork and corn in a creamy base. If the soup gets too thick, just add more milk or water.
- 1 c. lean boneless pork, cubed in 1″ cubes
- 1 can creamed corn
- 1 can whole kernel corn
- 4 medium red or Yukon Gold potatoes, washed and cut into 1″ cubes (do not use russets)
- 1 pkg. country gravy mix
- 1 1/2 c. milk
- 2 1/2 c. water, divided
- 2 tbsp. butter or margarine
Brown pork in large, heavy stock pot. Add potatoes and 2 c. water and cook for about 15 minutes or just until potatoes are tender. Add whole kernel corn and creamed corn. Return mixture to a boil over medium heat.
In small bowl, mix gravy mix with 1/2 c. water until smooth. Add milk and gravy mixture to pot and stir frequently until mixture returns to a boil, remove from heat. Add butter.
Serve with crusty bread or biscuits. Makes about six servings.