Title: Down East Corn Chowder
Categories: Crockpot Soup
Yield: 6 Servings*

3	c	Fresh corn, cut from cob or -
2	cn	(16-oz.) whole kernel corn,
		. drained
2	md	Potatoes, peeled and finely
		. chopped
1		Onion, finely chopped
1	ts	Salt
1/2	ts	Seasoned salt
1/8	ts	Pepper
2	c	Chicken broth or bouillon
2	c	Milk
1/4	c	Butter or margarine
		Ground mace

* (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.

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