|Recipe : Entry # 9459|
|Mumbo's Corn Chowder|
|Four ears of fresh corn cut off the cobb and milked
2 cups half and half
3-4 TBS real butter
1 medium Irish potato peeled and cubed
1 cup chicken broth
1 cup water
1 large Vidallia or sweet yellow onion chopped
2 TBS flour
1 tsp salt or more
A shake or two of Morton’s Nature’s Seasoning
Pinch of pepper
|Boil the potato in chicken broth and water then reduce to low heat
Saute onion in butter, Add the corn and corn milk to the onion mixture and saute then add to the potato broth and water mixture.
Slowly stir flour, salt, pepper, to the 1/2 and 1/2 until smooth then add to the potato mixture
Add the corn and stir. Simmer on low for 30 minutes or more. (If it is too thick, add additional ½ and ½ or whole milk.) Put in blender and add seasoning to taste. Enjoy!
Fresh or canned crab can be added to the chowder along with a touch of white wine.
Two cans (16 oz. each) of niblet corn (undrained) can be substituted for the fresh corn if you make the dish in the wintertime when fresh corn is not available..
|Tell us about your recipe|
|My grandmother, Frances Howard, was called Mumbo by her grandchildren. After she cut the corn kernels from the cobb, she'd give the grandchildren a corn cobb and a spoon and bowl, and let us "milk" the cobb. It was fun to help her cook. Her corn chowder was a summertime favorite. We loved spending the night in her Mississippi home.|