Williamsburg Lodge Corn Chowder - cooking recipe

Ingredients

6 ounces cubed salt pork (I often use chopped bacon)
2 large onions, chopped
2 celery ribs, chopped
1 cup potato, cubed
4 cups chicken stock (or bouillon)
2 cups water
4 cups cream-style corn
4 cups milk
1/2 cup butter
salt and pepper

Preparation

Fry the salt pork until browned.
Add the onions, celery, potatoes, chicken stock, and water.
Simmer until potatoes are fork tender.
Add the corn and simmer for 5 minutes.
Add the milk and butter.
Salt and pepper to taste.
Serve hot.