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12 2012

Recipe of the Week: Potato Corn Chowder

Syndicated from: Rose Reisman's Blog

Traditional corn chowder is usually prepared with excess cream and butter. My version uses evaporated milk, and you’ll be surprised at how creamy and rich the soup tastes. Charring the corn gives the soup a fresher flavor. Serves 4 Ingredients: 2 cups corn niblets (canned or fresh) 1 1/2 tsp vegetable oil 1 cup chopped [...]

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