Fresh Corn Chowder
|Fresh ears of corn||6|
|Water||1⁄3 Cup (5.33 tbs)|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Milk||4 Cup (64 tbs)|
|Pepper white||1⁄4 Teaspoon|
|All purpose flour||3 Tablespoon|
|Egg||1 , 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.