CORN CHOWDER

• 2 cups raw corn (4-5 ears)

• 3 cups vegetable broth

• 1/2 teaspoon salt

• 1/2 cup minced onion

• 1/4 cup minced celery

• 3/4 cup butter

• 2 teaspoons dry mustard

• 1/4 teaspoon pepper

• 1 tablespoon lemon juice

• 1-1/2 cups potatoes, peeled and diced

• 2 cups milk

• 3 drops Tabasco

• 1/2 teaspoon Worcestershire sauce

• 1 egg yolk, beaten

• 3/4 cup heavy cream

• 1/4 teaspoon salt

• 1/4 teaspoon thyme

• Paprika and minced fresh parsley for garnish

Cut kernels from cob. Boil cobs in broth with salt for 15 minutes. Strain and reserve stock. In a small stockpot sauté corn, onion, and celery in butter with dry mustard and pepper just until vegetables are soft. Add lemon juice, reserved stock and potatoes. Cover and bring 10 a boil. Simmer for 15 minutes or until potatoes are tender. Add milk, Tabasco, and Worcestershire sauce. Gently reheat.

In a separate bowl, beat egg yolk and cream together with a whisk. Stir in 1/2-cup hot soup and return this egg mixture 10 the rest of the soup. Heat but do not boil. Season with thyme. Serve hot soup sprinkled with paprika and minced parsley.

Serves 6 10 8.