Corn Chowder

Sautee the corn, until just browning and set aside. In a medium pot, brown the onions and shallots in olive oil. Add carrots, celery, and potatoes,

Chef Matthew Pierone

Gourmet Café Restaurant

136 Baldwin Road

Parsippany, New Jersey (973) 316-0088 gourmetcafenj@comcast.net stir, and sweat. Add the butter and melt. Add flour and stir, making a roux. Add warm stock slowly, stirring the entire time. Simmer for 15 minutes. Add the corn and simmer for 10 more minutes. Stir in the cream, salt & pepper. Using a ladle check the thickness and adjust if needed.

Serve with Italian bread or biscuits!