Fresh Corn Chowder

Servings: 6
Ingredients:

6    Ears of fresh corn
2 tb Butter
1 sm Onion
1 tb Flour
3 c  Rich milk

Info: from The Old Farmer’s Almanac Colonial Cookbook

Salt and pepper

Score each row of kernels with a sharp knife, and scrape them and the milk
from the cobs. Cook the onion in the butter until soft but not brown. Add
the flour and the corn, and stir until the mixture starts to thicken.
Transfer the mixture to a double boiler and gradually add the milk,
stirring until cooked, then season to taste with salt and pepper. Serve
hot, garnished with lots of finely chopped parsley and an additional pat of
butter.

Posted by Perry Lowell. Courtesy of Fred Peters.