Corn Chowder<\/title>\n <recipeinfo>\n <blurb>Autumn comfort food.<\/blurb>\n <genre>Soup<\/genre>\n <author>David Horton<\/author>\n <yield>8 servings<\/yield>\n <preptime>One hour<\/preptime>\n <\/recipeinfo>\n <ingredientlist>\n <ingredient>2 Tbsp. butter<\/ingredient>\n <ingredient>medium onion, diced<\/ingredient>\n <ingredient>2 cloves garlic, minced<\/ingredient>\n <ingredient>2 ribs celery, chopped<\/ingredient>\n <ingredient>1 red pepper, diced<\/ingredient>\n <ingredient>4 ears of corn kernels cut from the cob<\/ingredient>\n <ingredient>2 Tbsp. flour<\/ingredient>\n <ingredient>2 C. chicken broth<\/ingredient>\n <ingredient>2 C. whole milk<\/ingredient>\n <ingredient>3 medium red potatoes, cubed<\/ingredient>\n <ingredient>Salt and pepper to taste<\/ingredient>\n <\/ingredientlist>\n <preparation>Heat butter in a 3-quart saucepan. Add onion, garlic, celery, red pepper and corn. Sweat vegetables over medium-low heat until onion is translucent.\\n\\nAdd flour to thicken the mixture. Stir often. Add broth and potatoes and bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 30 minutes. Stir in milk.\\n\\nAdd salt and pepper to taste.<\/preparation>\n <serving>Serve with homemade biscuits or bread.<\/serving>\n<\/recipe>")

foo("\n Corn Chowder<\/title>\n <recipeinfo>\n <blurb>Autumn comfort food.<\/blurb>\n <genre>Soup<\/genre>\n <author>David Horton<\/author>\n <yield>8 servings<\/yield>\n <preptime>One hour<\/preptime>\n <\/recipeinfo>\n <ingredientlist>\n <ingredient>2 Tbsp. butter<\/ingredient>\n <ingredient>medium onion, diced<\/ingredient>\n <ingredient>2 cloves garlic, minced<\/ingredient>\n <ingredient>2 ribs celery, chopped<\/ingredient>\n <ingredient>1 red pepper, diced<\/ingredient>\n <ingredient>4 ears of corn kernels cut from the cob<\/ingredient>\n <ingredient>2 Tbsp. flour<\/ingredient>\n <ingredient>2 C. chicken broth<\/ingredient>\n <ingredient>2 C. whole milk<\/ingredient>\n <ingredient>3 medium red potatoes, cubed<\/ingredient>\n <ingredient>Salt and pepper to taste<\/ingredient>\n <\/ingredientlist>\n <preparation>Heat butter in a 3-quart saucepan. Add onion, garlic, celery, red pepper and corn. Sweat vegetables over medium-low heat until onion is translucent.\\n\\nAdd flour to thicken the mixture. Stir often. Add broth and potatoes and bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 30 minutes. Stir in milk.\\n\\nAdd salt and pepper to taste.<\/preparation>\n <serving>Serve with homemade biscuits or bread.<\/serving>\n<\/recipe>")