Fresh Sweet Corn Chowder

6 fresh ears of corn

4 potatoes, diced

1 c. water

1 tsp. salt

½ c. onion chopped

4 c. milk

4 T butter

½ tsp. white pepper

¾ tsp. salt

1 T dried parsley flakes

3 T flour

1 large egg, beaten

With a corn kernel remover or with a knife, remove the corn from the cob. Scrape the cob and reserve these “juices”.

In a large saucepan, combine the corn, “juices”, potatoes, water, onion and the ¾ teaspoon salt. Bring to a boil; reduce heat and simmer, covered, for 20 minutes, stirring occasionally. Mix in 3 ½ cups milk, butter, 1 teaspoon salt, white pepper and dried parsley.

Mix together the remaining ½ cup milk and flour; stir into corn mixture. Cook and stir until thickened. Slowly stir about 1 cup of hot mixture into the beaten egg and return to the remaining

hot mixture in the saucepan. Cook over low heat while stirring for about 2 more minutes. Adjust seasonings to taste.