3 oz. salt pork, cubed
2 c. cream style corn
1 lg. onion, chopped
2 c. milk
1 rib of celery, chopped
1/4 c. butter
1 1/2 c. potatoes, diced
Salt and pepper to taste
2 c. chicken stock (or canned chicken broth)

Fry pork until browned (I use bacon fried more than I do salt pork). Add onion and cook over medium heat 5 minutes, stirring often. Add celery, potatoes, chicken stock, and 1 cup water. Cook until potatoes are done. Add corn and heat 5 minutes, stirring occasionally. Heat milk and butter; add to the soup. Season to taste. Serve hot. Serves 6.