Rosemary Corn Soup
allrecipes.com serves 8
2 cups chopped onions
1/2 cup diced carrots
1/2 cup diced celery
3 tablespoons butter or margarine, divided
7 1/2 cups fresh or frozen corn, divided
6 cups chicken broth
1 tablespoon minced fresh rosemary
2 garlic cloves, minced
1/4 teaspoon cayenne pepper
1 medium sweet red pepper, chopped
1 cup half-and-half cream
salt and pepper to taste
In a large saucepan, saute onions, carrots and celery in 2 tablespoons butter until tender. Add 3-1/2 cups corn, broth, rosemary, garlic and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Cool; process in batches in a blender or food processor until pureed. Return to the pan. In a small skillet, saute red pepper in remaining butter until tender. add to corn mixture. Stir in cream and remaining corn; heat through, stirring occasionally. Season with salt and pepper.
Robin was very skeptical of a corn chowder, but he ended up liking it. It was ok to me, but don't think I'll be making it again. We had Robin's very yummy buttermilk biscuits with it.
Kid Ratings:
| Christopher Robin |  |
| Collin |  |
| Isaac |  X "Six and a half" |
| Annette | X Ten |
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