50 mile Chowder
Team: Capital City Chefs 2
Host School: Main Street Middle School
Age Group: Middle School
Ingredients
2 tablespoons Cabot butter
1 large onion
1 lb potatoes
Vegetable stock
1 lb. corn
Salt
Pepper
Preparation Instructions
Heat medium saucepan. Saute onion in butter until soft, about 5 minutes. Add potatoes and vegetable stock, simmering with lid on until potatoes are soft, 15-20 minutes.
Carefully add cooked ingredients to vitamix. blend until smooth, about 10-15 seconds.
Return mixture to saucepan, stir in corn and season with salt and pepper. Serve.