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Wednesday, March 14, 2012
Pot of Gold Roasted Garlic Basil Potato & Corn Chowder Soup
Perfect for your St. Patrick’s Day Celebrations or any time of year!
2 tablespoons butter
1 large onion, chopped
1 celery rib, finely chopped
48 ounces chicken stock
2 cups potatoes, peeled and diced
1½ cups white shoepeg corn
1 cup heavy cream
3 tablespoons flour
1 tablespoon Biltmore Inspirations Roasted Garlic Basil Seasoning Mix
Chopped fresh parsley or chives to garnish
Melt butter in a medium soup pot.
Stir in onion and celery and cook over medium heat for 10 minutes or till onion is clear, stirring occasionally.
Add chicken stock, potatoes, and corn; bring to a low boil.
Lower heat, cover pot, and simmer about 7 minutes until potatoes are tender.
In a small bowl, whisk together cream, flour, and seasoning salt.
Stir mixture into soup.
Bring soup back to low boil, then reduce the heat and simmer for 8 minutes.
Serve hot, garnished with fresh herbs.
Yield: Serves 6
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