10 pounds corned beef 12 pounds fowl 6 quarts or more hulled corn or sweet corn

2 quarts diced potato 2 quarts diced turnip 1 quart dried Lima beans Salt and pepper to taste

Cook corned beef and fowl separately, using about four quarts water for each; remove meat. Cool liquor, remove fat, and heat broths together. Add hulled corn, and let simmer from one to two hours.

Soak beans over night; drain, add boiling water, parboil thirty minutes. Drain, add to hulled corn. Shelled green beans may be used instead.

Add potatoes and white turnips about forty-five minutes before serving. Bring to boil, then keep at simmering point. Cut fowl and beef carefully in inch pieces; add to mixture, season to taste, and bring to boil. Serve like chowder, with small biscuit or rolls.