Source:

Patty Johnson

Serves/Makes:Makes 10 Cups

Ingredients

• 2-Inch Cube Salt Pork, diced small
• 1 Onion, finely chopped
• 4 Medium Potatoes, peeled and diced
• 2 Cups (475 ml) corn kernels
• 3 Cups (700 ml) milk
• 3 Tbs (45 ml). butter
• Salt
• Freshly ground pepper

Preparation

• Cook the salt pork slowly in a deep pan until the fat has melted and the pieces are brown.
• Pour off all but 2 tbsp (30 ml) of fat.
• Add onion. Cook for 5 minutes.
• Add potatoes and 3 cups (700 ml) water and cover.
• Cook until potatoes are just tender.
• Add the corn and milk.
• Cook 5 minutes more.
• Before serving, add the butter, salt and pepper to taste.

Comments

You can use the commercially frozen corn, but fresh summer corn is better. This is a recipe from THE FANNIE FARMER COOKBOOK, my souce for many old favorites.