1 pt. to 1 qt. milk

1 pt. water

1 pt. corn grated or chopped

2-3 tablespns. oil or melted butter

5 small onions sliced 1 qt. potato in small pieces (not slices) soups 95

Heat oil (without browning) in kettle, add onions, simmer 10 m., then add the water, boiling, with salt and potatoes. Cook until potatoes are just tender, not soft; add the milk, hot, and then the corn. Heat to boiling and serve with crackers. When fresh grated corn is used, of course it should be cooked in a double boiler for 10-15 m. before adding to chowder.

The chowder may be thickened a trifle if the larger quantity of milk is used, but the smaller is the usual quantity. Sometimes only one-half as much potato as of corn is used.

Dried corn chopped after soaking makes an unusually fine chowder.

Water and cream are better than milk.

A little browned flour is thought by some to be an improvement.

Fine chopped trumese gives the chowder a little more of the seashore effect.