In a large saucepan lightly brown 1/2 cup diced salt pork. Add 2 slices of onion and cook for 2 to 3 minutes, stirring frequently. Add 1 small bay leaf, 4 or 5 sprigs parsley, a pinch of dried sage and salt and pepper to taste. Stir in 1 cup raw diced potato and 2 cups hot water and cook the mixture until potatoes are tender. Thicken the mixture with 3 tablespoons of flour mixed with a little cold water or milk.

Mix 2 1/2 cups corn kernels with 2 cups scalded milk and stir this into the potato mixture. Bring the chowder to a boil and remove the saucepan from the heat. Just before serving, mix a little of the chowder liquid with 2 egg yolks, lightly beaten, and 1 tablespoon butter, and stir the mixture into the chowder. Sprinkle the chowder with paprika and serve very hot.