The Unicorn cooks brings one other wholesome recipe, wholesome corn chowder.
6 medium ears corn, husks and silk eliminated
1 medium purple onion, chopped
1 jalapeño chile, seeded and finely chopped
1 garlic clove, finely chopped
2 tablespoons all-purpose flour
1⁄ 2 teaspoon salt
1⁄8 teaspoon floor black pepper
1 pound purple potatoes (6 medium), minimize into 1⁄ 2-inch items
⁄ 2-inch items
2 cans (14 1 ⁄ 2 ounces every) rooster broth or 3 1⁄ 2 cups Hen Broth
2 cups half-and-half or gentle cream
2 small ripe tomatoes (8 ounces), peeled, seeded, and chopped thinly sliced basil leaves
Instructions:
1. Lower kernels from corncobs (about 3 cups), reserving3 corncobs; discard
remaining corncobs.
2. Add butter in Dutch oven, add onion
and jalapeño and cook dinner, stirring, till onion is tender,
about 5 minutes. Add garlic; cook dinner 1 minute longer.
Stir in flour, salt, and pepper; cook dinner, stirring, 1 minute.
4. Stir in potatoes, reserved corncobs, broth, and
half-and-half; warmth to boiling over excessive warmth. Scale back
warmth; cowl and simmer till potatoes are tender, 10 to
quarter-hour.
5. Discard corncobs; stir in reserved corn kernels
and warmth by. Switch chowder to heat tureen.
Stir in tomatoes and sprinkle with bacon and basil.
Makes about 9 1/ 2 cups or 8 first-course servings.
