Vermont corn chowder

------------- Recipe Extracted from Meal-Master (tm) v6.15 ------------------
  
      Title: Vermont Corn Chowder
 Categories: Main dish Meats Soups Vegetables  
   Servings:    4
 
     1/2 c  Salt Pork; Diced 
       1 ea Onion; Lg, Diced 
       3 c  Corn Kernels; * 
       5 ea Potatoes; Md, Pare & Cube 
   1 1/2 ts Salt 
       1 qt Milk 
       1 x  Black Pepper; To taste 
       1 x  Saltines Or Soda Crackers 
 
   *    Use cooked fresh kernels or canned or cooked frozen.
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   Cook the diced salt pork over moderate heat, stirring occasionally, so
   that all of the pork pieces become brown but not too dry.  Remove them
   from the pan with a slotted spoon.  Saute the onion in the pork fat just
   until tender, but not brown.  Add the water, corn, potatoes and salt,
   cooking, uncovered, until the potatoes are almost soft.  Add the milk and
   simmer very gently for 10 to 15 minutes to let the flavor ripen.  Taste
   for seasoning, adding a good bit of freshly ground pepper.  Sprinkle the
   surface with the salt pork and serve with a large supply of soda crackers.
  
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