Title: Corn Chowder (Prodigy)
Categories: Soups/stews, Vegetables
Yield: 6 Servings

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
Posted to MM-Recipes Digest V3 #285

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

From: BobbieB1@aol.com