Corn Chowder

2 cups fresh raw corn kernels (about 4 ears of corn), or use frozen

1/4 cup butter

1/4 cup minced onion

1 tablespoon lemon juice

1/4 teaspoon dry mustard

1 teaspoon sugar

1 teaspoon salt

Freshly ground black pepper

2 cups chicken stock

2 cups light cream

Tabasco sauce

Saute onion in butter until translucent but not browned. Stir in lemon

juice, mustard, sugar, salt and pepper. Add corn and chicken stock.

Bring to a boil, cover, reduce heat and simmer for 10 minutes. Just

before serving add cream and a dash of Tabasco, mix well and bring to

serving termperature over low heat. Do not let chowder boil after cream

is added.



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