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Corn Chowder (Prodigy)

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      Title: CORN CHOWDER (PRODIGY)
 Categories: Soups, Vegetables
      Yield: 6 Servings
 
      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-
      1 pn -Dried rosemary
 
  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
 
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