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LOCATION: Recipes >> Soups >> Corn Chowder 01

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Corn Chowder

2 cups fresh raw corn kernels (about 4 ears of corn), or use frozen
1/4 cup butter
1/4 cup minced onion
1 tablespoon lemon juice
1/4 teaspoon dry mustard
1 teaspoon sugar
1 teaspoon salt
Freshly ground black pepper
2 cups chicken stock
2 cups light cream
Tabasco sauce

Saute onion in butter until translucent but not browned. Stir in
lemon juice, mustard, sugar, salt and pepper. Add corn and chicken
stock. Bring to a boil, cover, reduce heat and simmer for 10
minutes. Just before serving add cream and a dash of Tabasco, mix
well and bring to serving termperature over low heat. Do not let
chowder boil after cream is added.

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