Washington Chowder

Slice two medium sized potatoes (one and a half cups sliced) and a small white onion and cook in one and a half cupfuls of salted water. When tender, add one cupful of stewed tomatoes, one cupful of canned corn and a minced green pepper. Bring to the boiling point and cook for five minutes. Heat one pint of rich milk, add an eight of a teaspoonful of baking soda to the cooked vegetables and combine the mixtures. Add salt, paprika and celery salt to taste and serve as hot as possible.