1/4 lb. salt pork, diced
3 med. onions, chopped
3 or 4 diced, peeled potatoes
1/2 c. water
4 c. corn, cut from cob
1 qt. milk
2 tsp. salt
1/8 tsp. pepper

Fry pork until almost crisp; add onion and cook until golden brown - this gives a definite tang to chowder. Add potatoes and water; simmer 5 minutes. Add corn and cook 5 minutes more or until tender. Stir in milk, salt and pepper. Heat slowly until chowder is piping hot. Makes 6 to 8 servings.

Make chowder a day ahead (if time allows) as reheating improves the flavor. Salt pork can be replaced with 4 slices bacon and corn can be canned.