Twelve ears of green corn, and two onions sliced; three large potatoes, or six small, parboiled. Six Boston crackers, well buttered and soaked five minutes in boiling water. Three table-spoonfuls of butter and one cup of milk. Parsley, pepper, and salt. A pinch of soda in the milk. One beaten egg. One quart of boiling water.

Fry the onions in two tablespoonfuls of butter in the soup-kettle. Remove this to the table and take out the onions with a skimmer, leaving the browned butter in the bottom. Put into this a layer of corn cut from the cob, then of crackers, next of sliced parboiled potatoes, seasoning as you go, until all the ingredients are in. Cover with the hot water, and cook gently for about forty minutes after it begins to boil.

Heat the milk in a separate vessel, stir into it a tablespoonful of butter rolled in flour, and at last a beaten egg. Pour the milk into the tureen, then the chowder, stirring all the while. This broth or chowder may be made in winter with canned corn, but is not nearly so good as when fresh is used.