Corn chowder #2

Yield: 6 Servings

Measure Ingredient
2 mediums Onions peeled and roughly diced
3 tablespoons Unsalted butter
4 cups Corn kernels, cooked or raw
3 cups All-purpose broth or low-sodium chicken broth
½ teaspoon Salt
¼ teaspoon Ground mace or nutmeg
\N \N Freshly ground pepper
4 cups Milk and/or cream
½ teaspoon Chopped fresh rosemary; -OR- Dried rosemary

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.

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