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Annie Mae Jones' Corn Chowder Recipe
Serves: 6
Keywords: Annie Mae Jones' Corn Chowder Recipe, recipe, recipes, Annie Mae Jones' Corn Chowder Recipe
Ingredients
2
tb
Butter
¼
c
Onion, finely chopped
8
Corn ears, freshly picked
4
c
Milk
1
c
Cream
1
tb
Flour
¼
ts
Salt
¼
ts
Black pepper
2
c
White cornmeal, stone-ground
4
c
Water, boiling
2
Eggs, well beaten
1
ts
Salt
4
tb
Butter
1
tb
Oil
¾
c
Cheese, sharp, grated
Directions
- 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.
- Serve with: *** SYBIL CARTER'S SKILLET CORNMEAL CAKES *** Stir the cornmeal into the boiling water and cook over low heat until thick and creamy.
- Remove from heat, add beaten egg and salt, and mix well.
- Heat the butter and oil in a heavy skillet - cast iron is best - and drop cornmeal mixture by tablespoonfuls into hot fat.
- Cook 1-2 minutes, turn to brown opposite side, and remove to heated platter.
- Sprinkle with grated cheese while hot and serve at once.