Fresh Corn Chowder
6 fresh medium ears of corn
1/4 cup chopped onion
4 cups milk
2 tablespoons butter
3 tablespoons all purpose flour
1 slightly beaten egg
Using a sharp knife, cut tips of corn kernels off cobs.
In a saucepan combine the corn, onion, 1/2 cup water and 1/2 teaspoon salt.
Bring to a boi, reduce heat.
Cover; simmer about 15 minutes or till corn is barely done, stirring occasionally.
Stir in 3 1/2 cups of the milk, butter, 1 teaspoon alt and 1/4 teaspoon pepper.
Combine the remaining 1/2 cup milk and the flour.
Add milk-flour ixture to corn mixture.
Cook and stir till thickened and bubbly.
Gradually stir about 1 cup of the hot mixture into eaten egg.
Return to hot mixture in saucepan.
Cook over low heat for 2 minutes more, stirring constantly (do not boil).
If desired, garnish soup with snipped chives and paprika or crumbled bacon.