Roasted corn chowder from One Potato, Two Potato: 300 Recipes from Simple to Elegant? Appetizers, Main Dishes, Side Dishes and More by Roy Finamore and Molly Stevens

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Notes about this recipe

  • smtucker on September 14, 2019

    Made to be a main course soup. Roasted corn in a cast iron fry pan on top of the stove [oven was busy.] Used four cups of chicken stock and made corn stock with the cobs for a total of five cups. Added paprika per NE tradition. Next time: less bacon, more corn, 2 cups chicken stock to three cups corn stock, maybe less cream. Very hearty soup. Neither of us could finish one bowl. Make again.

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