1 quart of fresh corn pulp or 1 cup, each, of cream and milk. 1 can of kornlet or canned corn. 1 sliced onion. 1 quart of sliced potatoes. 2 tablespoonfuls of butter. 1/4 pound of fat salt pork. 6 crackers. 1/2 tablespoonful of salt or more. Pepper.

Cook the sliced onion in the fat from the pork, add two cups of water and let simmer while the potatoes are parboiling; then drain the potatoes and strain over them the water from the onions; add the corn and simmer until the potatoes are tender, then add the scalded cream, the butter and the seasoning, put the crackers, split and soaked in cold milk, in the tureen and pour over the chowder.