Dad's Corn Chowder

This recipe is another family favorite. Dad ordered this at a restaurant several years ago, went home and decided that he could re-create the dish. Not only did he re-create it, but his version tasted better than the restaurant's! Before I list the ingredients, though, a note from Dad: "All measurements are approximate. I usually 'eyeball' when cooking and taste for final judgment as to what is needed." See, I told you he doesn't measure anything! Enjoy.

1/8 lb. salt pork (or smoked bacon), diced into small pieces
1 lb. potatoes, diced (approx. 1/2" cubes)
2 cans corn, (1 cream-style and 1 whole kernel, drained)
1/4 c. vegetable oil
1/4 c. flour
1 can chicken broth
Milk
Salt, tobasco sauce, and Worcestire sauce to taste

Brown pork in the vegetable oil.
Add diced potatoes and cook until tender.
Add corn.
Add seasoning.
Add flour for thickening. From this point everything must be stirred frequently to prevent the chowder from sticking to the bottom of your pot. A heavy-bottomed pot will work best (Dad usually uses a cast-iron pot).
When flour is cooked and blended, add chicken broth and then milk. Use enough milk to get to desired thickness.
Mixture must come to a boil before attaining full thickness.
Helpful hint:If broth and milk are heated before adding to the mixture, it will boil more quickly and won't be as likely to lump.
When desired thickness has been achieved, taste for seasoning and simmer for approximately 15 minutes.