Corn Chowder with Morels


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Step 1: Soup

Peel and thinly slice the onion. Sweat in a saucepan with a splash of olive oil for 3 minutes without letting it color.

Drain and rinse the contents of a large can of corn, and add to the onions. Cook for 5 minutes, stirring often.

Add 1 quart of chicken stock, and cook gently for 20 minutes.

While the chowder is cooking, remove the bases of the fresh morels, and wash the caps in several changes of warm water until all traces of sand are gone. Dry in a salad spinner.

Melt half of the butter in a frying pan with a drop of olive oil. Toss the morels in the mixture, and season with salt. Sweat for 3 minutes.

Add the remaining chicken stock, and cook for around 20 minutes until the morels are nice and soft.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

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