Corn Chowder

Corn Chowder

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  • 2 medium
    onions, peeled and roughly diced
  • 3 Tbsp
    butter, unsalted
  • 4 c
  • 3 c
    chicken broth, low salt
  • 1/2 tsp
  • 1/4 tsp
    mace, ground
  • pinch
  • 4 c
  • 1/2 tsp
    rosemary, fresh chopped

How to Make Corn Chowder


  1. 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.
  2. Add the corn and continue to cook, stirring occasionally, another 8-to-10 minutes; add the broth, salt, mace and pepper.
  3. Cover, increase heat to high and cook for 20 minutes.
  4. 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.
  5. Cover and bring to a boil; reduce heat to low and cook 5 minutes - Serve piping hot.
  6. NOTE: May substitute nutmeg for mace and cream for milk, if desired.

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About Corn Chowder

Course/Dish: Chowders
Other Tag: Quick & Easy

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