Corn Chowder #2
Description
This International soup features Onions. It delivers aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
-
peeled and roughly diced 3 tb Unsalted butter 4 c Corn kernels, cooked or raw 3 c All-purpose broth -or low-sodium chicken broth 1/2 ts Salt 1/4 ts Ground mace or nutmeg Freshly ground pepper 4 c Milk and/or
-
cream 1/2 ts Chopped fresh rosemary; -OR- 1 pn -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
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 20.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 2.0mg1%
- Total Carbohydrate 4.7g2%
- Dietary Fiber 0.8g4%
- Sugars 2.1g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
blending, boiling, chowder, corn, international, onions, soup, title, vegan, homemade
