Nineteenth-century cookbooks include numerous recipes for potato chowder, undoubtedly developed as an economical yet nutritious meal.
Fry salt pork in soup kettle until crisp. Remove with slotted spoon and set aside. Saute onions in fat until tender. Add carrots, potatoes, and stock. Simmer, partially covered, 20 minutes or until vegetables are tender. Season with salt and pepper. Garnish with chopped parsley and reserved salt pork.