2 cups
fresh cooked corn, cut from cobs (2 large cobs)
1 cup milk
1 cup
light cream
1 1/2 tsp
salt
1/4 tsp
pepper
1 tbsp
butter
1 tbsp
flour
1/4 cup
minced parsley
crackers
Method :
Fry salt pork
gently in a large heavy saucepan until the pan is well greased. Add
onions and cook gently 5 minutes, stirring. Add potatoes and water,
bring to boil, turn down heat, cover and simmer 10 minutes or until
potatoes are just tender. Add corn
milk, cream and seasonings and heat to scalding point. Cream butter and
flour together and add to chowder, bit by bit, stirring well after each
addition. Simmer for 1 minute. Sprinkle with parsley. Ladle over
crackers in bowls.