Recipe from the York Harbor Inn Kitchen – as featured in Gourmet Magazine
Gerald Bonsey, CEC, York Harbor Inn Executive Chef
Yield: 2 quarts (8 oz. servings)
Combine onions, celery and clarified butter in a 6 qt. saucepan and sauté until tender.
Stir in corn, sauté on medium-high heat until corn is cooked.
Add flour, cook for 1 minute while stirring constantly.
Add chicken stock, spices, red and green pepper and heavy cream, and whisk to blend.
Gently bring to a boil stirring occasionally.