Title: Annie Mae Jones' Corn Chowder
Categories: Soup Vegetable
Yield: 6 Servings
| 2 | tb | Butter |
| 1/4 | c | Onion,finely chopped |
| 8 | | Corn ears,freshly picked |
| 4 | c | Milk |
| 1 | c | Cream |
| 1 | tb | Flour |
| 1/4 | ts | Salt |
| 1/4 | ts | Black pepper |
| SKILLET CORNMEAL CAKES |
| 2 | c | White cornmeal,stone-ground |
| 4 | c | Water,boiling |
| 2 | | Eggs,well beaten |
| 1 | ts | Salt |
| 4 | tb | Butter |
| 1 | tb | Oil |
| 3/4 | c | Cheese,sharp,grated |
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.