Corn ChowderCorn chowder is more a notion than a recipe. Chop an onion and start to saute it in a little (1-2 Tablespoons) butter over very low heat. It should not brown. Meanwhile, peel and dice into small cubes (my ideal is the size of a grain of corn) a reasonable number of potatoes for the amount of corn and number of people who will be eating -- four?? As they are ready, progressively stir them into the onion and butter. When all the potatoes are in the pot, add a little hot water, enough to keep them from sticking to the bottom, and simmer gently, stirring occasionally, until the potatoes are tender. If they have been cut small enough, this does not take very long. Meanwhile, cut the corn kernels off the cobs and set aside. When the potatoes are cooked, stir in the corn kernels and add enough milk to bring to the proper consistency. Salt and pepper to taste Warm to scalding, but DO NOT BOIL the milk.
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