Annie Mae Jones' Corn Chowder Recipe - Cooking Index
Annie Mae Jones' Corn Chowder Recipe - Cooking Index
| 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.
This recipe yields 6 servings.
Source:
Undocumented, but from the WWW
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