Fresh Corn Chowder Recipe




 Fresh ears of corn6
 Water1⁄3 Cup (5.33 tbs)
 Onion1⁄4 Cup (4 tbs), chopped
 Salt1⁄2 Teaspoon
 Milk4 Cup (64 tbs)
 Butter2 Tablespoon
 Salt1 Teaspoon
 Pepper white1⁄4 Teaspoon
 All purpose flour3 Tablespoon
 Egg1 , beaten


With sharp knife, make cuts through center of kernels.
Cut corn off cob; scrape cob.
In saucepan combine corn, water, onion, and the 1/2 teaspoon salt.
Bring to a boil.
Reduce heat and simmer, covered, 15 minutes, stirring occasionally.
Stir in 3 1/2 cups of the milk, butter, the 1 teaspoon salt, and white pepper.
Blend together remaining 1/2 cup milk and flour; stir into corn mixture.
Cook and stir till thickened and bubbly.
Gradually stir about 1 cup of the hot mixture into egg; return to hot mixture in saucepan.
Cook over low heat, stirring constantly, for 2 minutes more.
Garnish with snipped chives and paprika, if desired.