A hearty chowder that can be made in winter from canned corn. Served with corn bread and pickles or relish, this is a familiar New England supper.
Saute the salt pork, then add to the pan and saute the onions, celery, and green pepper. Add the potatoes, salt, and water, and simmer until the potatoes are soft. Add the flour, milk, and corn, and heat all together thoroughly. Sprinkle with finely chopped parsley.