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Vermont Corn Chowder

1/4 pound salt pork, diced
1 onion, chopped
3 cups loose-pack frozen corn
2 cups water
5 potatoes, peeled and diced
1 1/2 teaspoons salt
4 cups milk
1/4 teaspoon ground black pepper

1. In a saucepan cook salt pork over moderate heat, stirring occasionally, so that all of the pork pieces become brown but not too dry. Remove the cooked meat from the pan with a slotted spoon; set aside.
2. Saute onion in the drippings until just until tender, but not brown; drain off the fat.
3. Into the saucepan stir in corn, water, potatoes and salt, cooking, uncovered, until the potatoes are almost soft. Add milk and simmer very gently for 10 to 15 minutes. Add pepper. Sprinkle the surface with the salt pork. Serve immediately.

Makes 6 servings.