4 slices pork, diced
1/2 c. wild onions, diced
2 c. fresh corn kernels
4 tbsp. wheat flour
1 c. arrowhead tubers, peeled
2 1/2 c. chicken broth
1/2 c. cold water
1 pt. hot milk

Fry the salt pork slowly in a deep frying pan until it is crisp. Add the onions and cook until a golden brown. Add the tubers and chicken broth. Cover and simmer for about 20 minutes. Add the fresh corn and simmer for another 15 minutes.

Mix the flour with water and stir until it becomes a smooth paste. Add to the frying pan and bring to a boil, stirring constantly. Stir in the milk and reheat without boiling. Add seasoning if necessary.