Corn Chowder Recipe

See Also: Main Dishes · Soups · Vegetable Dishes

Corn Chowder

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.

6-8 ears of fresh corn
2 cloves garlic, slivered
1/3 cup chopped onion
1/3 cup water
1/2 teaspoon fine sea salt

4 cups milk
2 tablespoons butter or olive oil
1/4 to 1/2 teaspoon freshly ground white pepper

1/4 cup flour
1/2 cup milk or half and half

1 egg, beaten
snipped fresh chives or green onion tops
Paprika or Zip, as desired

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. (Use our handy-dandy corn cutter for this!) Add garlic, onion, water, and salt. Bring to a boil, reduce and simmer, covered, 10 minutes. Blend in the milk, butter, pepper, and more salt if needed. In a little bowl, whisk together the flour and 1/2 cup milk or half and half. Blend into the corn chowder and cook and stir until thick and bubbly. Gradually stir a small amount of the hot mixture into the egg, whisking well. Return this 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.