Annie Mae Jones' Corn Chowder

Recipe Ingredients

2 tablespoons	30ml	Butter
1/4 cup	15g / 0.5oz	Finely-chopped onion
8		Corn ears - freshly picked
4 cups	948ml	Milk
1 cup	237ml	Cream
1 tablespoon	15ml	Flour
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		Skillet Cornmeal Cakes
2 cups	125g / 4.4oz	Stone-ground white cornmeal
4 cups	948ml	Boiling water
2		Eggs - well beaten
1 teaspoon	5ml	Salt
4 tablespoons	60ml	Butter
1 tablespoon	15ml	Oil
3/4 cup	109g / 3.8oz	Grated 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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