2 oz. lean salt pork, diced
8 tbsp. butter (unsalted)
3 lg. onions, chopped
1 lg. green pepper, seeded and chopped
8 med. potatoes, peeled and diced
4 c. milk
2 c. whipping cream
5 c. fresh corn
1/4 c. parsley
Salt and pepper
Nutmeg
Cooked bacon

Cook salt pork in large skillet over low heat until 2 tablespoon fat has been removed. Remove any remaining solid pork. Add 2 tablespoon butter to skillet and let melt. Increase heat to medium, add onion and saute until pale golden. Add green pepper and saute briefly until just tender but still bright green. Remove from heat. Cook potatoes in enough boiling water to cover until potatoes are tender but still hold their shape. Drain well.

Combine milk and cream in large saucepan heat slowly. When hot, add remaining ingredients except butter and bacon. Bring just to simmer then remove from heat and let stand at least 2 hours to cool and thicken. Soup may be prepared to this point covered and stored in refrigerator overnight.

Just before serving reheat soup gently. Carefully stir in butter (remaining) being careful not be break or mash vegetables. Thin with milk if desired. Pass bacon separately to garnish.