Recipe courtesy of Lynne Gigliotti
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Total:
45 min
Prep:
10 min
Cook:
35 min
Yield:
4 servings

Ingredients

Directions

Sweat the onions and corn in butter over low heat with lid on. After onions are translucent, add chicken stock. Bring to a boil and simmer for 20 minutes. Season with salt and pepper. Puree in a blender and put through a fine sieve. Heat and add 1 cup of cream at the last minute before serving.

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