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

Directions:

1. Combine corn, potatoes, onion, salt, seasoned salt, pepper, and broth in a pot.
2. Cover and cook on low for 7 hours.
3. Pour into a blender and puree until almost smooth.
4. Chill overnight, if desired, or return to the pot.
5. Stir in milk and butter.
6. Cover bring to a boil on medium heat, then let it simmer for about an hour (do not let it boil dry – add water as necessary and do not let it scorch).
7. Pour into bowls and sprinkle with mace.

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