Corn Chowder
Chop a small piece of salt pork and in it fry one sliced onion for five minutes.
Strain the browned butter into a saucepan. Parboil four cups of potatoes cut in cubes in boiling water. Drain and put them in the saucepan. Cover with one pint of boiling water, cook till the potatoes are softened, then add one can of chopped corn, one quart of scalded milk, heat to the boiling point. Season with pepper and salt, add three tablespoons of butter and eight crackers which have been soaked in cold milk. A cream corn soup made from chopped corn may be cooked after the directions given for celery soup.