4 oz. salt pork
8 oz. onion, small diced
2 oz. flour
1 qt. chicken stock
2 pt. cream style corn
2 pt. potatoes, raw, small diced
2 pt. milk, hot
1 pt. light cream, hot

1. Chop or gring salt pork. Render and strain fat into soup pot. Discard rendered scraps.

2. Add onions and saute until tender.

3. Add flour, mixing well. Cook without browning 3 to 4 minutes.

4. Add chicken stock slowly, stirring until smooth.

5. Add corn.

6. Cook potatoes separately, drain and add to chowder.

7. Add hot milk and cream.

8. Season to taste.