4 or 5 med.-sized potatoes
2 (12 oz.) cans evaporated milk
3 or 4 (15 oz.) cans cream style corn
1 lg. or 2 med. onions
Sm. chunk of "fat back" (approx. enough to equal 1/4 to 1/3 c. when diced)
Salt & pepper
Butter (approx. 1 inch of quart lb. stick)

Dice the "fat back" very small and begin cooking in a large kettle (low heat). Dice onion and as fat back begins to brown add the onion to the kettle. Dice the potatoes to small-medium chunks (1/2 inch square). When fat back and onions are browned, add the potato and enough water to reach the top level of the potatoes.

Cover and cook over medium heat until potatoes are boiled (stirring frequently). Add the corn. Add milk (do not let boil). Add butter and salt and pepper generously.

NOTE: This amount will be much more than enough for 2 people. For a larger serving the amount of ingredients may be increased to size or to taste. The chowder may be stored in the refrigerator for over a week, or frozen for much longer. EXTRA NOTE: The more often it is reheated, the better it tastes. Keep stirring constantly, so that it doesn't stick to the sides and bottom.