Recipe - Corn Chowder (Prodigy)

2 md Onions
peeled and roughly minced
3 tablespoon Unsalted butter
4 cup Corn kernels, cooked or raw
3 cup Allpurpose broth
or lowsodium chicken broth
One half teaspoon Salt
One fourth teaspoon Ground mace or nutmeg
Freshly ground pepper
4 cup Milk and/or cream
One half teaspoon 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 2quart 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 8to10
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
Posted to MMRecipes Digest V3 #285

Date: Thu, 17 Oct 1996 23:41:50 0400

From: BobbieB1@aol.com