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

• 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.