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Truffle Corn Chowder
Brighten up your summer menu with this Truffle Corn Chowder. Sweet, herbaceous, and velvety smooth, it’s finished with a drizzle of Calabrian Truffle Crunch for the perfect touch of heat and luxury.
Ingredients
Onions
Garlic
Potatoes
Thyme
5 cups Vegetable stock
½ Heavy cream
Olive oil
Butter
Sabatino Calabrian Truffle Crunch
Salt and Pepper
Method
- Steam the corn for about 10 minutes, then remove the kernels from the cobs. Set aside ¼ cup of the kernels for garnish.
- Finely chop the onions, garlic, and potatoes. In a large pot, sauté them in butter over medium heat until soft and fragrant.
- Build the soup: Add the vegetable stock, red pepper, thyme, salt, and pepper. Simmer for 20–30 minutes, until the potatoes are tender.
- Using an immersion blender, purée the soup until velvety smooth.
- Stir in the heavy cream until fully combined and creamy.
- Ladle into bowls and garnish with fresh crab meat, fresh cracked black pepper, the reserved corn, more thyme and a drizzle of Calabrian Truffle Crunch.
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