3 oz. salt pork, diced
1 lg. onion, chopped
1 rib celery, chopped
1 1/2 c. diced potatoes
2 c. chicken stock
2 c. cream style corn
1 c. evaporated milk + milk to make 2 c.
1/4 to 1/2 c. butter

Fry salt pork until brown. Add and saute onion 5 minutes, stirring often. Add celery, potatoes, stock and 1 cup water. Simmer until potatoes are done. Add corn and simmer 5 minutes stirring occasionally. Heat milk and butter. Add to soup with salt and pepper to taste. (For less fat use Puritan Oil to saute onion. Use light evaporated milk.)