8 oz. salt pork, diced
2 tbsp. all-purpose flour
6-8 med. potatoes, cubed
1 can evaporated milk (2 c.)
2 tbsp. butter
2 onions, chopped
4 c. water
1 lb. 1 oz. can cream style corn
Salt and pepper to taste

In a large kettle, cook salt pork until browned and crisp. When crisp, add chopped onions; fry and remove pork. Add flour and potatoes (make sure water covers potatoes). Blend in flour. Bring to a boil and simmer, covered, for 15-20 minutes or until potatoes feel well done.

Add corn and evaporated milk and butter. Season with salt and pepper. Heat well; don't boil. Add pork if you with to eat it and serve with parsley and paprika. Make 2 quarts.