Cook fresh corn in a covered kettle with a little water for about dozen minutes. Remove corn and add onion and potatoes to corn water. Cook slowly, until just soft. Slice corn from cob, add to kettle along with milk and butter. Bring to a boil and simmer for 5 minutes. Salt and pepper to taste. Hold on a warm burner without further boiling for 30 to 60 minutes to gather flavor. Five minutes before serving add the crackers. Two cans of cream style corn may be used instead of fresh corn at other seasons. Either way, they'll want seconds.