Combine meat, seasoned salt, pepper, eggs, parsley, cracker crumbs and milk. Mix thoroughly. Form into balls about the size of a walnut, makes about 40. Dip in flour. Heat oil in 8 to 10 qt kettle. Lightly brown meat balls on all sides, or drop unbrowned into boiling vegetables. Add remaining ingredients, except add the mexicorn the last 10 minutes of cooking. Bring to a boil, cover. Reduce heat and cook at slow boil 30 minutes or until veggies are tender. You can turn off heat and reheat later if you like. Makes 6 to 7 quarts. To freeze, cook until the veggies are crisp-tender. Cool quickly. Ladle into freezer containers, cover, seal, label and date. Recommended storage time: 2 to 3 months. To serve partially thaw until chowder softens. Heat until piping hot, about 45 minutes.