Cut salt pork or pancetta into 1/4 inch dice and brown in bottom of a saucepan. Add onion, garlic and pepper; sauté 5 minutes.
Add potatoes, celery and boiling
water or stock. Add salt or bouillon cube. Cover and
simmer over low heat until potatoes are tender. Add corn
and evaporated milk (Fresh milk or Cream may be
substituted for evaporated milk). Blend together butter
and flour evenly and gradually add to chowder.
Cook, uncovered over low heat for 20 minutes, stirring occasionally until soup is thickened. Be careful not to scorch bottom (it's best to use a heavy bottomed pan and watch heat carefully).
Season to taste with salt and pepper and serve with milk crackers.