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Chef D – Corn Chowder

Ingredients:

3 celery stocks, chopped

2 whole white onions, chopped

1/3 head of cauliflower, chopped

2 ears of corn

1 1/2 large Ontario garlic

1/4 cup dried onion

1 Tbsp balsamic

6 cups vegetable stock

(Later)

1 cup of 35% cream

1/2 tub mascarpone

 

Directions:

Combine all ingredients into large stock pot and bring to a boil. Cook in a pressure cooker for 25 min or reg pot for an hour.

Remove from heat.

Purée so there is still a course texture. Add cream and cheese until smooth. Serve with confidence.

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