Maine Corn Chowder

• 2 slices salt pork 
• 1 small onion, sliced or diced 
• 2 cups diced raw potatoes 
• 2 teaspoons salt 
• ¼ teaspoon pepper 
• 1 cup water 
• 1 can Maine cream-style corn 
• 1 quart milk 
• piece of butter

Use a good-size kettle. Place 2 slices salt pork in it and cook slowly over low heat until fat is “tried out.” Remove pieces of salt pork, add onion, and cook slowly until onion is yellowed. Add water, diced raw potato, and salt and pepper. Cover and bring to steaming point. Lower heat and cook until potato is tender, or about 15 minutes. Add corn. Add quart of milk. Some canned evaporated milk may be added for extra richness, if you wish.

Taste for seasoning, add piece of butter, and reheat slowly. Allow chowder to ripen for an hour to develop flavor.

Serves 4.

From Cooking Down East by Marjorie Standish