1 (3 inch) square salt pork
1 c. chopped celery
1 lg. onion, chopped
3 c. chicken broth
2 (1 lb.) cans cream style corn
2 to 3 c. milk
1 tsp. salt
1/2 tsp. pepper
1 c. grated Parmesan cheese

Dice the salt pork and place in a large kettle. Cook over low heat, stirring, until almost crisp. Add the celery, onion and chicken broth and simmer for about 1 hour or until vegetables are tender. Add the corn and simmer for 30 minutes longer. Add enough milk for desired consistency. Add salt and pepper and heat thorough. Do not boil. Pour into bowls and sprinkle with cheese. 4 to 6 servings.