Corn Soup with Roasted Tomatoes and Fried Tortillas Class#A5947
December 13, 2017 by Chef Patrice
I wanted to take advantage of that fresh, sweet, white corn from the market and make corn chowder. We will serve the soup with a roasted Campari tomato to bring some acidity to the dish. The fried tortillas julienne add just the right texture and make this soup perfect – you won’t be able to resist such a delicious meal!
This class also includes a recipe for Salmon Filet on Cedar Plaque!