Corn Chowder
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
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
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.
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.