Recipe: Fresh Corn Chowder

Fresh Corn Chowder
misc.consumers.frugal-living/Dorothea M. Rovner (1997)
Source: Better Homes and Gardens New Cook Book
Serves 6

I asked my fiance and my sister about maybe making a different soup for this Thanksgiving, but I was roundly told not to *dare* to make anything but the Corn Chowder I've served the last few years... :)

This is a remarkably easy soup if it's made with frozen corn, so it's not bad as a last-minute thing. Of *course* it'd be better made with fresh corn, but fresh corn isn't readily available in November around here.

6 medium ears corn (a pound or so of frozen corn)
1/4 cup chopped onion (snitch a little from the dressing *grin*)
1/2 tsp salt
4 cups milk
2 tbsp butter
1/4 tsp white pepper
3 tbsp flour
1 egg

Cut corn off cobs and scrape cobs. Combine corn, onion, salt, and 1/3 cup water; bring to boiling. Simmer, covered, about 15 minutes, or until corn is barely done; stir occasionally. (Lessen time if using frozen corn.)

Stir in 3 1/2 cups of the milk, along with the butter, pepper, and salt.

Blend remaining milk and flour; stir into corn mixture. Cook and stir until thickened and bubbly. Stir a good slosh of corn mixture into egg; return to saucepan. Cook and stir over low heat for 2 minutes. Garnish with paprika or snipped chives.