Corn Chowder


3 tbs. Diced salt pork
½ c. chopped onion (1 medium)
2 c. EACH: diced potatoes, boiling water
2 can (1 lb. Each) cream style corn
1 qt. Milk
2 tsp. Salt
¼ tsp. EACH: pepper; crumbled leaf rosemary
1/4 c. EACH: diced pimento; shredded Cheddar cheese
2 tbs. Minced parsley

Brown salt pork in large kettle or Dutch oven;
remove browned bits; reserve. Add onion to
drippings in kettle; sauté until soft, but not browned.
Add potatoes and water; simmer about 20 min.
or until potatoes are tender. Add corn, milk, salt,
pepper, rosemary, pimiento, and browned pork bits;
heat until steaming hot.
Sprinkle with cheese and parsley.
Makes 6-8 servings.