Title: Country Corn Chowder
Categories: Soup
Yield: 6 Servings

1/4 lb Diced salt pork
1 c Chopped onion
1 cn (16-oz) white potatoes;
-drain and diced
2 1/2 c Water
2 cn Mexican-style corn
1 cn Cream-style corn
1 c Evaporated milk
1 ts Salt
1/4 ts Pepper
1/4 c Flour

Saute salt pork until crisp. Add onion and saute until soft. Add potatoes,
2 cups water, corn, evaporated milk, salt and pepper. Heat until bubbly.
Blend flour with remaining 1/2 cup water. Stir into chowder. Cook, stirring
constantly until mixture thickens and bubbles for 3 minutes. (From Sandra
Jakab.)

FROM NEWSPAPER ARTICLE

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.