1 two-pound bag of frozen corn
1/2 cup of chopped onions
enough water to cover corn
4 cups of milk
2 tablespoons of butter
3 tablespoons of flour
1 slightly beaten egg
1 to 2 cups left over mashed potatoes
salt and pepper to taste
In large sauce pan combine; corn, onion, water salt and pepper. Bring to a boil and then cook corn till tender.( I cook mine for an hour at medium temperature, stirring occasionally.
Stir in 3 1/2 cups of the milk and the butter.
Combine 1/2 cup of milk and the flour then add to corn.
Add the mashed potatoes, stir until thick and bubbly.Gradually stir about 1 cup of the hot mixture into the egg then add back to the hot mixture.Cook over low heat for 2 minutes.
I like this chowder with Mexican Cornbread or Italian bread.