1/4 lb. lean salt pork or pancetta
1 onion, chopped
1 clove garlic, minced
2 tbsp. chopped green bell pepper
2 potatoes, peeled and cubed
3/4 cup diced celery, strings removed
1 1/2 cups boiling water or stock
1 (15 oz.) can whole kernel corn (or 1 1/2 cups frozen)
1 cup undiluted evaporated milk (I use Carnation)
1/2 tsp. salt (or 1 chicken bouillon cube)
1 tbsp. butter (room temperature)
2 tsp. all-purpose flour

Cut salt pork or pancetta into 1/4-inch dice and brown in bottom of a saucepan. Add onion, garlic and chopped pepper; sauté 5 minutes.

Add potatoes, celery and boiling water or stock. Add salt or bouillon cube. Cover and simmer over low heat until potatoes are tender.

Add corn and evaporated milk. Blend together butter and flour evenly and gradually add to chowder.

Cook, uncovered over low heat for 20 minutes, stirring occasionally until soup is thickened. Be careful not to scorch bottom (it's best to use a heavy bottomed pan and watch heat carefully).

Season to taste with salt and pepper and serve with milk crackers.

Variations: Substitute whole kernel corn for creamed corn. Fresh milk or cream may be substituted for evaporated milk.

Submitted by: EC