Made with fresh corn

• 6-8 ears of fresh corn
• 2 cloves garlic, slivered
• 1/3 cup chopped onion
• 1/3 cup water
• 1/2 teaspoon fine sea salt
• 4 cups low-fat milk
• 2 tablespoons butter or olive oil
• 1/4 to 1/2 teaspoon freshly ground white pepper
• 1/4 cup flour
• 1/2 cup low-fat milk, or half and half
• 1 egg, beaten
• snipped fresh chives or green onion tops
• Paprika or Zip, as desired

With knife make cuts through the center of the kernels and then cut corn off cobs into a saucepan, scraping cobs to get the flavorful juices. Add garlic, onion, water, and salt.

Bring to a boil, reduce and simmer, covered, 10 minutes. Blend in the milk, butter, pepper, and more salt if needed.

In a little bowl, whisk together the flour and 1/2 cup milk or half and half. Blend into the corn chowder and cook and stir until thick and bubbly.

Gradually stir a small amount of the hot mixture into the egg, whisking well. Return this to the chowder and stir over low heat about 2 minutes. Taste and correct seasonings, spoon into chowder bowls and garnish with chives and paprika.

Main Dishes -- Soups -- Vegetable Dishes