Ingredients:
2 Tbs. Butter
2 Cups Chopped Onions
2 Tbs. Flour
2 Large Potatoes cut into ¼ inch dice pieces
1 Cup Diced Celery
4 Cups Corn
¾ Cup Roasted Red Pepper, diced
1 Cup Americana Finger Lakes Chablis Wine
2 Tbs. Dijon Mustard
2 tsp. Sweet Paprika
1 tsp. Fresh Ginger, Finely Diced
4 Cups Chicken Broth
1 ½ Cups Heavy Cream
Sauté onion, potatoes, celery, flour in butter until soft.
Add corn, roasted red pepper, Americana Chablis Wine, mustard,
paprika, ginger and salt and pepper to taste.
Cook till vegetables are soft.
Add chicken broth cook for 10 minutes.
Puree ½ the mixture and return to the pot and add heavy cream.
Season to taste.
Recipe and Catering Courtesy of:
Carol Van Derzee
Falls Restaurant Catering
P.O. Box 829, Trumansburg New York, 14886