| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups | 1 | Servings | |
INGREDIENTS
| 2 | c | Corn kernels |
| 1/4 | c | Butter |
| 1/4 | c | Minced onion |
| 1 | tb | Lemon juice |
| 1/4 | ts | Dry mustard |
| 1 | ts | Sugar |
| 1 | ts | Salt |
| Freshly ground black pepper | ||
| 2 | c | Chicken stock |
| 2 | c | Light cream |
| Tabasco sauce |
INSTRUCTIONS
1. Saute onion in butter until translucent but not browned. Stir in lemon juice, mustard, sugar, salt and pepper. 2. Add corn and chicken stock. Bring to a boil, cover, reduce heat and simmer for 10 minutes. 3. Just before serving add cream and a dash of Tabasco, mix well and bring to serving termperature over low heat. 4. Do not let chowder boil after cream is added. Posted to recipelu-digest Volume 01 Number 438 by RecipeLu <recipelu@geocities.com> on Jan 03, 1998
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