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Annie Mae Jones' Corn Chowder Recipe

by Global Cookbook

Ingredients

2 Tbsp. butter 1/4 c. finely-minced onion 8 x corn ears freshly picked 4 c. lowfat milk 1 c. cream 1 Tbsp. flour 1/4 tsp salt 1/4 tsp freshly-grnd black pepper

2 c. stone-grnd white cornmeal 4 c. boiling water 2 x Large eggs well beaten 1 tsp salt 4 Tbsp. butter 1 Tbsp. oil 3/4 c. grated sharp cheese

Directions

1. Heat the butter in heavy soup pot and saute/fry the minced onion in it till just limp, then set aside while you cut the corn from the cob with a sharp knife onto a wooden chopping board. Add in immediately to sauteed onion, add in lowfat milk, and bring to almost but not quite boiling.
2. Mix 1 Tbsp. of the cream with the flour to create a soft paste and stir into corn-lowfat milk mix, then add in cream and bring to steamy warm but don't allow to boil. Season with salt and pepper and serve piping warm.
3. This recipe yields 6 servings.

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