Down east corn chowder

6 servings*

Ingredients

Quantity Ingredient
3 cups Fresh corn, cut from cob or -
2 cans (16-oz.) whole kernel corn,
. drained
2 mediums Potatoes, peeled and finely
. chopped
1 Onion, finely chopped
1 teaspoon Salt
½ teaspoon Seasoned salt
⅛ teaspoon Pepper
2 cups Chicken broth or bouillon
2 cups Milk
¼ cup Butter or margarine
Ground mace

Directions

* (serves 6 to 8)

Combine corn, potatoes, onion, salt, seasoned salt, pepper and broth in slow-cooking pot. Cover and cook on low 7 to 9 hours. Pour into blender and puree until almost smooth. Chill overnight, if desired, or return to pot. Stir in milk and butter. Cover and cook on high for 1 hour. Pour into bowls; sprinkle with mace. Makes 6 to 8 servings.

From "Crockery Cookery" by Mable Hoffman, (C) 1975, Bantam Books.

Submitted By IRIS GRAYSON On 03-07-95

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