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From Dorothy McNett's recipes at www.dorothymcnett.com. Only make this with fresh corn when in season! Add diced ham or even oysters or clams, as desired. For a dairy free soup, use olive oil instead of the butter, and almond or hemp milk instead of cow's milk.
5-6 ears of fresh corn
With knife make cuts through the center of the kernels and then cut corn off cobs into a saucepan, scraping cobs to get the flavorful juices. Add garlic, onion, water, and salt. Bring to a boil, reduce and simmer, covered, 6-7 minutes. Blend in the 3 1/2 cups of milk, butter, pepper, and more salt if needed. In a little bowl, whisk together the flour and 1/2 cup milk. Blend into the corn chowder and cook and stir until thick and bubbly, several minutes. Gradually stir a small amount of the hot mixture into the egg, whisking well. (tempering) Slowly and carefully stir the warmed egg to the chowder and stir over low heat about 2 minutes. Taste and correct seasonings, spoon into chowder bowls and garnish with chives and paprika.
Recipe created 1999-06-08.