|Creamy Corn Chowder|
2 bags of frozen whole kernel corn
½ cup chopped onion
8 cups of milk (you can use Half & Half or a combination of the two)
4 T. butter
6-8 T. flour
2 eggs beaten
1/4 t. pepper
salt, as desired
1. In a large saucepan, combine the corn and onions with ½ cup of water, and bring to boil. Cover and allow to simmer until the onions are tender.
2. In a measuring cup or bowl, gradually mix ½ cup of milk into 8 tablespoons of flour. Set aside.
3. Add 7½ cups of milk, butter, pepper and salt to corn-onion mixture. Stir to incorporate.
4. Gradually stir in the flour mixture. Cook and stir; the chowder will thicken gradually.
5. In a small bowl, beat the 2 eggs; add a spoonful or two of the hot corn mix to the eggs. Then stir the egg mix into the soup.
6. Simmer on low until appetites are ready.
Garnish with bacon bits and snipped chives, if desired.
-adapted from Better Homes and Gardens New Cook Book, 1976
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