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Trotter’s Cafe and Bakery Corn, Red Pepper and Sage Chowder
1/4 C. canola oil
1 large onion, diced
3 large red peppers, diced
1 T. minced garlic
2 lb. fresh corn
2 lb. red potatoes
8 C. vegetable stock
2 T thyme
2 C. milk
3 oz. goat cheese
2 T. fresh, chopped sage leaves
In large soup pot, sauté red peppers, onion, and garlic in oil. Add potatoes, stock, and thyme. Bring to a boil and simmer until vegetables are tender.
Puree mixture in a separate container and return to pot. Slowly stir in milk, being careful not to scorch. Continue cooking over low heat, then add goat cheese and sage before serving. Season with salt and pepper.
Makes 4-6 bowls
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