CORN CHOWDER
from the Nathaniel Bowditch

4 cups potatoes, diced (about the size of a quarter)
approximately 1/2 cup of salt pork, finely diced
1 small onion, chopped
2 cans cream-style corn
2 cups milk (1 12-oz. can evaporated milk, plus regular milk to make up the 2 cups)
1 teaspoon salt
1/8 teaspoon pepper or more to taste
1 teaspoon paprika

Cook potatoes in approximately 2 cups of water until fork tender. Be careful not to overcook, Fry salt pork in a another sauce pan until crisp (pour off all but about 1 1/2 tablespoons of drippings). Add onions to hot drippings and cook until soft. Add potatoes (undrained) to the cooked onions, add corn, milk and seasoning, simmer to piping hot—but do not let boil. Add a little parsley for color.