Vermont Corn Chowder

Directions

1. 1
   Cook the diced salt pork over moderate heat, stirring occasionally, so that all of the pork pieces become brown but not too dry.
2. 2
   Remove them from the pan with a slotted spoon.
3. 3
   Saute the onion in the pork fat just until tender, but not brown.
4. 4
   Add the water, corn, potatoes and salt, cooking, uncovered, until the potatoes are almost soft.
5. 5
   Add the milk and simmer very gently for 10 to 15 minutes to let the flavor ripen.
6. 6
   Taste for seasoning, adding a good bit of freshly ground pepper.
7. 7
   Sprinkle the surface with the salt pork and serve with a large supply of soda crackers.