Dice the salt pork into small pieces.

In a deep pan, cook the salt pork slowly over medium heat until the fat has rendered and the pieces are browned.

Pour off all but 2 tablespoons of the rendered fat.

Add the finely chopped onion to the pan.

Cook the onion for about 5 minutes, until softened.

Add the diced potatoes and 3 cups of water to the pan.

Cover the pan and cook until the potatoes are just tender, about 15-20 minutes.

Add the corn kernels and milk to the pan.

Cook for another 5 minutes, stirring occasionally, until heated through.

Before serving, stir in the butter.

Season with salt and freshly ground pepper to taste.

Serve hot.