Chives or dill perks up this chowder.
Fry salt pork in soup kettle until crisp. Remove with slotted spoon and set aside. Saute onion in fat but do not brown. In separate pan parboil potatoes 5 minutes in water to cover. Add potatoes to onion, along with 2 cups potato cooking liquid. Cook 15 minutes or until potatoes are tender. Add corn, milk, and chives or dill. Season with salt and pepper and add butter. Place crackers in soup bowls, pour soup over them, and sprinkle with reserved salt pork.