Corn Chowder
4 ears of fresh corn
1 small potato, diced
1 small onion, chopped
2 c. milk
1 tsp. butter
1 tsp. salt
½ tsp. black pepper
1 tsp. crushed garlic
1 small potato, diced
1 small onion, chopped
2 c. milk
1 tsp. butter
1 tsp. salt
½ tsp. black pepper
1 tsp. crushed garlic
- Cut the corn from the cobs, using a sharp knife, reserve all the corn, juice, and pulp to include in the soup.
- Heat the milk and butter, then add the corn and other ingredients.
- Bring all the ingredients to a light boil, then reduce the heat to simmer until potatoes and onions are tender.
- Stir occasionally to keep from sticking.
Sheila Witherington
This soup makes a great meal in itself. You can eliminate the potato and onion, if you wish.
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