From: Nancy,.SanFran

Annie Mae Jones' Corn Chowder
Formatted by Joe Comiskey - "
This recipe yields 6 servings.

2 tablespoons butter
1/4 cup finely-chopped onion
8 corn ears -- freshly picked
4 cups milk
1 cup cream
1 tablespoon flour
1/4 teaspoon salt
1/4 teaspoon freshly-ground black pepper

SKILLET CORNMEAL CAKES
2 cups stone-ground white cornmeal
4 cups boiling water
2 eggs -- well beaten
1 teaspoon salt
4 tablespoons butter
1 tablespoon oil
3/4 cup grated sharp cheese

Melt the butter in heavy soup pot and saute the chopped onion in it until just limp, then set aside while you cut the corn from the cob with a sharp knife onto a wooden chopping board. Add immediately to sauteed onion, add milk, and bring to almost but not quite boiling.

Mix 1 tablespoon of the cream with the flour to form a soft paste and stir into corn-milk mixture, then add cream and bring to steamy hot but do not allow to boil. Season with salt and pepper and serve piping hot.