Down east corn chowder
6 servings*
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Fresh corn, cut from cob or - |
| 2 | cans | (16-oz.) whole kernel corn, |
| . drained | ||
| 2 | mediums | Potatoes, peeled and finely |
| . chopped | ||
| 1 | Onion, finely chopped | |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Seasoned salt |
| ⅛ | teaspoon | Pepper |
| 2 | cups | Chicken broth or bouillon |
| 2 | cups | Milk |
| ¼ | cup | Butter or margarine |
| Ground mace | ||
Directions
* (serves 6 to 8)
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.
From "Crockery Cookery" by Mable Hoffman, (C) 1975, Bantam Books.
Submitted By IRIS GRAYSON On 03-07-95