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, stir to make a roux cook for 4-5 minutes without coloring 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 hot milk and cream season to taste with salt and white pepper garnish with minced parsley serve hot |
