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    Corn Chowder


    Source of Recipe


    California Culinary Academy Winter Soups and Stews 10-10-92.

    List of Ingredients




    4 to 5 ears corn
    olive oil
    mirepoix (leeks, onions, carrots, and celery)
    basil
    chicken stock
    potatoes, diced
    cream
    smoked peppers

    Recipe



    Cut corn off cob and dump into very hot olive oil. Cover and caramelize. Add veggies and stock. Puree half and return to pot. Add peppers and cream and simmer for 20 minutes. Add chicken or sausage to make a stew. Serves 4.


 

 

 


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