1 oz. salt pork, minced
2 med. onions, finely chopped
1 1/2 c. water
2 lg. potatoes, cut in 1/2 inch cubes
2 c. canned cream style corn
1 (15 oz.) can whole kernel corn or 2 c. fresh when available (about 4 ears)
1 qt. milk
1 c. light cream
4 tbsp. butter
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh chives
Salt and freshly ground pepper

In a large, heavy pot, fry the salt pork. Add onions and saute in the hot fat until wilted and soft. Do not brown. Add water and potatoes and cook until tender, about 5 minutes. Add the remaining ingredients and simmer gently for 1 hour, stirring from time to time.

When cool, cover and refrigerate for at least 1 day. The flavor improves on standing. At serving time, reheat slowly. Do not allow to boil.