Williamsburg Corn Chowder - cooking recipe

Ingredients

3 oz. salt pork, cubed or bacon crumbles (some grease)
1 large onion, chopped
1 stalk celery, chopped
1 1/2 c. potatoes, diced
2 c. chicken broth
2 c. creamed corn
2 c. milk
1/4 c. butter
1/2 tsp. dried parsley
1/2 tsp. dried rosemary
salt and pepper to taste

Preparation

Fry salt pork or bacon until brown and crisp.
Add onion; cook on medium heat, stirring, for 5 minutes.
Add celery, potatoes, chicken broth and 1 cup water.
Cook until potatoes are done.
Add corn, parsley and rosemary; heat 5 minutes.
Heat milk and butter, salt and pepper, and add to soup.
Let it simmer to meld.