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Chock-full of fresh corn kernels and enhanced with mild chile flavor, this is a broth that’s both creamy and savory with a touch of sweet. Garnish with poached egg and polenta croutons–and be prepared for this combo to become a lunchtime, dinnertime, anytime staple.
To poach eggs: Fill large deep saucepan with 2 inches of water. Add 1 tablespoon vinegar. Bring to boil. Reduce heat to medium. Break 1 egg into small dish. Gently stir water in one spot and carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.