Recipe of the Week: Down East Corn Chowder, by S.V.


  • 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


  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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