Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  salt pork
  1 1/2           cups  onion
     3/4           cup  celery
  1                cup  flour
  3             quarts  chicken stock
  1              pound  potato
  48            ounces  creamed corn
  6               cups  milk
  1                cup  heavy cream
     1/2      teaspoon  salt
     1/2      teaspoon  fresh ground white pepper
     1/2           cup  parsley

Preparation:

Cook the salt pork in a heavy saucepot, over a low flame, to render the fat add the onions and celery, cook until softened without browning add the flour, heat and stir to make a white roux slowly whisk in the stock, heat and whisk to a boil add the potatoes and simmer until tender stir in the creamed corn stir in heated milk and cream season to taste with salt and white pepper garnish with minced parsley serve hot

Nutritional Information:

233 Calories (kcal); 14g Total Fat; (52% calories from fat); 5g Protein; 22g Carbohydrate; 30mg Cholesterol; 1453mg Sodium