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Down East Corn Chowder
3 c Fresh corn, cut from cob or 2 cn (16-oz. ) whole kernel corn, drained
2 md Potatoes, peeled and finely chopped
1 Onion, finely chopped
1 ts Salt
1/2 ts Seasoned salt
1/8 ts Pepper
2 c Chicken broth or bouillon
2 c Milk
1/4 c Butter or margarine
Combine corn, potatoes, onion, salt, seasoned salt, pepper and broth in slow cooker. Cover and cook on low 7 to 9 hours. Pour into blender and puree until almost smooth. Chill overnight, if desired, or return to pot. Stir in milk and butter. Cover and cook on high for 1 hour. Pour into bowls; sprinkle with mace. Makes 6 to 8 servings.
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