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Washington Chowder

2 medium-sized potatoes, 1 1/2 cups sliced 1 1/2 cups water 1/2 small onion 1 cup stewed tomatoes 1 cup corn 1 cup milk 1 cup cream 1 teaspoon salt Slice the onion, and cook with the potatoes in the boiling, salted water. When tender, add the tomatoes and corn, and bring to the boiling point. Heat the cream and milk, and add to the vegetables just before serving. Serve hot over crackers.