(Makes 10 cups)

Saute salt pork in butter until crisp and browned. Add onion and celery. Cook until vegetables are crisp-tender. Meanwhile, measure stock in soup pot; add potatoes and cook until just tender.

Puree 2 packages of corn in blender, using a little of the hot stock while blending. Add blended corn and whole kernels, sauteed vegetables and cream to soup pot. Season to taste with salt and pepper. Heat to serving temperature. Serve with parsley garnish.

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