Recipe of the Week: Down East Corn Chowder, by S.V.
Ingredients: 3 cups of fresh corn, cut from cob (or 2 16oz cans of whole kernel corn, drained) 2 medium potatoes, peeled and finely chopped 1 onion, finely chopped 1 tsp salt 1/2 tsp seasoned salt 1/8 tsp pepper 2 cups chicken broth or bouillon 2 cups milk 1/4 cup butter or margarine Ground mace