Vermont Corn Chowder - cooking recipe

Ingredients

1/2 c. salt pork, diced
1 large onion, diced
1 qt. boiling water
1 1/2 tsp. salt
dash of black pepper
3 c. corn (fresh or canned)
5 medium potatoes, cubed
1 qt. milk

Preparation

Cook diced pork, stirring so that pork browns, but not too dry.
Remove from pan.
Saute onion in fat until tender.
Add water, potatoes, corn and salt.
Cook, uncovered, until potatoes are soft.
Add milk.
Simmer 10 to 15 minutes.
Taste for seasoning, add a dash of pepper.
May be thickened, if desired. To serve, sprinkle top with salt pork.