Instructions: In a large, heavy soup kettle, cook salt pork until all the fat has been rendered and pork bits are light brown and crispy. Add butter, onion, celery, and carrot; cook over medium heat 10 minutes. Stir in flour; cook 10 minutes, stirring frequently to prevent flour from browning.

Meanwhile, in large pot, combine stock, potatoes, corn, corn liquid, and ham. Bring to a boil, reduce heat and simmer until potatoes are tender, about 10 minutes.

Slowly add potato-corn mixture to butter-flour roux, stirring constantly until well blended and roux is completely incorporated. Cook over low heat 15 minutes, stirring frequently.

The chowder will be very thick. Add some of the half-and-half to desired consistency. Add salt, pepper and Tabasco sauce. Heat thoroughly but do not boil. Thin with additional half-and-half if desired.

This recipe yields about 1 gallon.

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