Down East Corn Chowder
|Fresh corn/Two 16 ounce each cans whole kernel corn, drained||3 Cup (48 tbs), cut from cob|
|Potatoes||2 Medium, peeled, finely chopped|
|Onion||1 , finely chopped|
|Seasoned salt||1⁄2 Teaspoon|
|Chicken broth/Bouillon||2 Cup (32 tbs)|
|Milk||2 Cup (32 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Ground mace||1 Teaspoon|
Combine corn, potatoes, onion, salt, seasoned salt, pepper, and broth in slow-cooking pot.
Cover and cook on low 7 to 9 hours.
Pour into blender and puree until almost smooth.
Chill overnight, if desired, or return to pot.
Stir in milk and butter.
Cover and cook on high for 1 hour.
Pour into bowls; sprinkle with mace.
Makes 6 to 8 servings.