Corn Chowder

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Title: Corn Chowder
Categories: Soups, Chowders
Yield: 8 servings

1 lg Onion, cut into small dice
1 T Ground coriander seeds
3 T Olive oil
3 T Unsalted butter
1 c Dry white wine
3 c Fresh corn kernels
-(5 or 6 large ears)
6 c Light chicken stock or
-low-salt chicken broth
2 c Heavy (whipping) cream
1 pt Cherry tomatoes, stemmed
-and quartered
2 c Firmly packed fresh sweet
-basil leaves, cut into
-thin strips
Salt
Pepper

In a very large pot, saute the onion and coriander in the olive oil
and butter over moderate heat for 5 minutes, stirring frequently. Add
the wine and cook until the liquid has evaporated a little, about 5
minutes.

Add the corn, chicken stock and cream; bring to a boil over high heat;
lower heat slightly and cook at a fast simmer for 20 minutes, stirring
frequently. Add the tomatoes and basil and cook for 2 minutes. Season
with salt and pepper to taste, and serve immediately.

Per serving: 612 calories, 9 grams protein, 43 grams carbohydrates, 45
grams fat, 23 grams saturated fat, 128 milligrams cholesterol, 86
milligrams sodium.

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