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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