Yield: 2 quarts
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8 ounces salt pork, diced
2 onions, chopped
2 tablespoons flour
6-8 medium potatoes, cubed
4 quarts water
1 (16 ounce) can creamed corn
1 can evaporated milk (2 cups)
2 tablespoons margarine
salt and pepper to taste

Cooking time: 30 minutes
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In a large kettle, cook salt pork until browned and crisp.
When crisp, add chopped onions, fry and remove pork.

Add flour and potatoes, making sure water covers potatoes.
Blend in flour.

Bring to a boil and simmer, covered, for 15-20 minutes or until potatoes feel well done.

Add corn and evaporated milk and margarine.
Season with salt and pepper.

Heat well, don't boil.

Serve with parsley and paprika.

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