1/2 c. diced salt pork or bacon
2 tbsp. butter
3/4 c. chopped onion
3/4 c. chopped celery
4 c. chicken stock
3 c. potatoes, cubed
6 c. fresh corn kernels or 3 (10 oz.) frozen kernel corn, thawed
1 c. heavy cream
Salt and pepper
Parsley

Saute bacon in butter until crisp. Add onions and celery are crisp-tender. In soup pot, measure stock and potatoes and cook until just tender. Puree 4 cups (or 2 packages) in blender using a little bit of hot stock. Add ALL corn, vegetables, and cream to soup pot; season with salt and pepper. Heat to serving temperature. Serve with fresh parsley; garnish.