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Corn chowder

A modern version of corn chowder, or corn soup. A thick soup that traditionally uses the whole corn cob; the soup base is drawn from the bare cob.

Creation by Niki Nakayama, restaurant n/naka**, Los Angeles, America.

Makes 10 corn cobs.

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Allergens and dietary requirements

  • Fish
  • Cow's milk
  • Lactose
  • Pescetarian

Ingredients

10
corn cobs, cooked
250
ml
dashi
100
ml
single cream
salt and pepper

Scale recipe

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