Name: Corn Chowder (Prodigy)
Ingredients: 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- Dried rosemary

God delights to give His children “every good…and every perfect gift” (Jas. 1:17), but if the physical blessings we desire were always and immediately given at our request, God would become nothing more than a big slot machine in the sky, and our prayers would become meaningless tokens mechanically fed into an apparatus as a means to achieve our whims with which we have no relationship. God would receive no glory, and we would pray our souls into a black hole. Whether God answers our prayers with a “no” or “not yet” or “yes,” His goal is to draw us closer to Himself in a relationship so that we might view Him as our ultimate reward.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy		Soups/stews, Vegetables	6	Servings

INGREDIENTS

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- Dried rosemary

INSTRUCTIONS

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: [email protected]

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