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LOCATION: Recipes >> Soups >> Corn Chowder 08

Print this Recipe    Corn Chowder 08

Fresh Corn Chowder

6 fresh medium ears of corn
1/4 cup chopped onion
4 cups milk
2 tablespoons butter
3 tablespoons all purpose flour
1 slightly beaten egg

Using a sharp knife, cut tips of corn kernels off cobs. Scrape
cobs. In a saucepan combine the corn, onion, 1/2 cup water and
1/2 teaspoon salt. Bring to a boi, reduce heat. Cover; simmer
about 15 minutes or till corn is barely done, stirring occasionally.
Stir in 3 1/2 cups of the milk, butter, 1 teaspoon salt and 1/4
teaspoon pepper.

Combine the remaining 1/2 cup milk and the flour. Add milk-flour
mixture to corn mixture. Cook and stir till thickened and bubbly.
Gradually stir about 1 cup of the hot mixture into beaten egg.
Return to hot mixture in saucepan. Cook over low heat for 2 minutes
more, stirring constantly (do not boil). If desired, garnish soup
with snipped chives and paprika or crumbled bacon. Serves 6.

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