Corn Chowder #2 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 medium: Onions peeled and roughly diced,
3 tbsp: Unsalted butter,
4 cup: Corn kernels, cooked or raw
3 cup: All-purpose broth or low-sodium chicken broth,
1/2 tsp: Salt,
1/4 tsp: Ground mace or nutmeg,
Freshly ground pepper,
4 cup: Milk and/or cream,
1/2 tsp: Chopped fresh rosemary, -OR-
1 pinch: -Dried rosemary,
Directions:
This soup is a favorite at Trumps restaurant in Los Angeles.
COMBINE ONIONS AND BUTTER in a 2-quart pot over medium heat on the
stove. Cook, stirring occasionally, until the onions are soft, about
10 minutes. Add the corn and continue to cook, stirring occasionally,
another 8-to-10 minutes. Add the broth, salt, mace and pepper. Cover,
increase heat to high and cook for 20 minutes. Place soup in a food
processor and puree until smooth. Replace the soup in a pot on the
stove over medium heat and add rosemary leaves, milk and cream. Cover
and bring to a boil. Reduce heat to low and cook 5 minutes. Serve
piping hot.
Source from luhu.jp
COMBINE ONIONS AND BUTTER in a 2-quart pot over medium heat on the
stove. Cook, stirring occasionally, until the onions are soft, about
10 minutes. Add the corn and continue to cook, stirring occasionally,
another 8-to-10 minutes. Add the broth, salt, mace and pepper. Cover,
increase heat to high and cook for 20 minutes. Place soup in a food
processor and puree until smooth. Replace the soup in a pot on the
stove over medium heat and add rosemary leaves, milk and cream. Cover
and bring to a boil. Reduce heat to low and cook 5 minutes. Serve
piping hot.
Source from luhu.jp
Tags
Stews