| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Soups, Chowders | 8 | Servings | |
INGREDIENTS
| 1 | lg | Onion, cut into small dice |
| 1 | tb | Ground coriander seeds |
| 3 | tb | Olive oil |
| 3 | tb | Unsalted butter |
| 1 | c | Dry white wine |
| 3 | c | Fresh corn kernels (5 or 6 large ears) |
| 6 | c | Light chicken stock or low-salt chicken broth |
| 2 | c | Heavy (whipping) cream |
| 1 | pt | Cherry tomatoes, stemmed and quartered |
| 2 | c | Firmly packed fresh sweet basil leaves, cut into thin strips |
| Salt | ||
| Pepper |
INSTRUCTIONS
In a very large pot, saute the onion and coriander in the olive oil and butter over moderate heat for 5 minutes, stirring frequently. Add the wine and cook until the liquid has evaporated a little, about 5 minutes. Add the corn, chicken stock and cream; bring to a boil over high heat; lower heat slightly and cook at a fast simmer for 20 minutes, stirring frequently. Add the tomatoes and basil and cook for 2 minutes. Season with salt and pepper to taste, and serve immediately. Per serving: 612 calories, 9 grams protein, 43 grams carbohydrates, 45 grams fat, 23 grams saturated fat, 128 milligrams cholesterol, 86 milligrams sodium. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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