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INGREDIENTS:8 ears of corn
2 large onions, diced
1 head celery, diced
1 red pepper, diced
2 leeks, diced
3 large potatoes
1 cup diced sundried tomatoes
½ cup olive oil
1 head of garlic, peeled and minced
3 Tbsp. finely chopped
fresh thyme
salt and pepper
4 cups heavy cream
as needed, Tabasco brand Pepper Sauce
1 ½ Tbsp. cornstarch dissolved in 1/3 cup milk
¼ cup butter
8 oz. grated Wisconsin Gouda cheese DIRECTIONS:Clean corn and remove from the ear. Chop vegetables and potatoes. In a large heavy-bottom pot, add olive oil, all the vegetables (except the potatoes), and sundried tomatoes. Heat on high until golden brown. Add potatoes, garlic, thyme, salt and pepper. Stir in heavy cream and bring to a boil. Simmer (do not boil) over low heat 15-20 minutes. Add cornstarch mixture slowly; stir until thickened. Add Tabasco brand Pepper Sauce to taste. Stir in the butter and grated Wisconsin Gouda cheese. SERVINGS:6 servings From:Chef Robert Hughes, Restaurant Magnus, Madison, Wisconsin PHOTO CREDIT:Photo Credit: DAIRY MANAGEMENT INC.