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Annie Mae Jones' Corn Chowder

Courses: Soup
Serves: 6 people

Recipe Ingredients

2 tablespoons 30mlButter
1/4 cup 15g / 0.5ozFinely-chopped onion
8   Corn ears - freshly picked
4 cups 948mlMilk
1 cup 237mlCream
1 tablespoon 15mlFlour
1/4 teaspoon 1.3mlSalt
1/4 teaspoon 1.3mlFreshly-ground black pepper
  Skillet Cornmeal Cakes
2 cups 125g / 4.4ozStone-ground white cornmeal
4 cups 948mlBoiling water
2   Eggs - well beaten
1 teaspoon 5mlSalt
4 tablespoons 60mlButter
1 tablespoon 15mlOil
3/4 cup 109g / 3.8ozGrated sharp cheese

Recipe Instructions

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.

Source:
"Undocumented, but from the WWW"

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