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Category   Salads - Soups - Sidedishes
Sub Category   None

1 shallot chopped, 1/2 cup
1 large stalk celery, chopped, 1/2 cup
2 cups vegetable broth
1 16 oz. bag frozen sweet corn, thawed, NOTE sweet corn makes all the difference
1/2 t freshly ground black pepper

Put shallot, celery, and broth in a medium saucepan, bring to a boil, then reduce the heat to maintain a simmer and cook until the vegetables are soft, about 10 minutes. TRANSFER the shallot mixture to a food processor, add teh corn and process until smooth. ADD Watch closely - do not overcook the soup or it will lose its vibrant color. REMOVE from heat, add the pepper and serve.
WE USE INSTANT POT! Put all ingredients into Instant Pot and cook for 10 minutes. Let release on it own. Then transfer to blender and blend until smooth or chunky whatever you prefer. Add pepper and serve.

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You can add this CORN AND SHALLOT CHOWDER recipe to your own private DesktopCookbook.


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