Even diehard lima bean haters may succumb to this chowder.
Fry salt pork in soup kettle until crisp. Remove with slotted spoon and set aside. Saute onion in fat until tender. Add stock, potatoes, mushrooms, beans, garlic, and parsley. Simmer, partially covered, 30 minutes. Add cream and butter and heat thoroughly. Season with salt and pepper. Garnish with reserved salt pork.