Eastern Corn Chowder
Ingredients
3 C. fresh corn kernels
Or 2 cans whole kernel corn, 16 oz. each
Or 2 pounds frozen corn
2 medium potatoes peeled, chopped fine
1 onion chopped fine
1 tsp. salt
1/2 tsp. seasoned salt
1/8 tsp. freshly ground black pepper
2 C. chicken broth or bouillon
2 C. milk
1/4 C. butter or margarine
Ground mace
Cooking Instructions
Combine corn, potatoes, onion, salt, seasoned salt, pepper and broth in crock 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)