*  Exported from  MasterCook  *
 
                           CORN CHOWDER (PRODIGY)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       md           Onions
                         - 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.
   
   MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
  
 
 
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