CORN AND CHEDDAR CHOWDER

 

  • Cooking Time:
  • Servings: 6
  • Preparation Time:

Ingredients

  • 3 tablespoons butter
  • 1 onion, chopped
  • 1 large potato, peeled and
  • diced
  • 1 bay leaf
  • 1/2 teaspoon cumin
  • 1/4 teaspoon dried sage
  • 3 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 1 1/2 cups milk (I used 1%)
  • 1 1/2 cups frozen corn kernels
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped fresh
  • chives
  • 1/4 cup dry white wine
  • 2 cups shredded Cheddar
  • cheese (**I used a very nice extra sharp white cheese, used a little less and could have cut back a little more easily to lighten up)
  • salt and pepper to taste

Directions

  • This soup was very unique, a very wonderful blend of seasonings that I never would have thought up, but I'm glad someone did. I would not change a thing in this recipe.
  • Corn and Cheddar Chowder
  • Yields: 6 servings
  • INGREDIENTS:
  • 3 tablespoons butter
  • 1 onion, chopped
  • 1 large potato, peeled and
  • diced
  • 1 bay leaf
  • 1/2 teaspoon cumin
  • 1/4 teaspoon dried sage
  • 3 tablespoons all-purpose flour
  • 2 cups chicken stock
  • 1 1/2 cups milk (I used 1%)
  • 1 1/2 cups frozen corn kernels
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped fresh
  • chives
  • 1/4 cup dry white wine
  • 2 cups shredded Cheddar
  • cheese (**I used a very nice extra sharp white cheese, used a little less and could have cut back a little more easily to lighten up)
  • salt and pepper to taste
  • DIRECTIONS:
  • 1. In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin, and sage. Saute about 5 minutes, until the onion is tender. Mix in the flour, coating the onion and potato. Pour in the chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potato is tender.
  • 2. Mix the corn, parsley, chives, and wine into the saucepan, and cook about 5 minutes, until heated through. Remove the bay leaf, and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.

Notes

This soup was very unique, a very wonderful blend of seasonings that I never would have thought up, but I'm glad someone did. I would not change a thing in this recipe.

Categories: Chowder  Soup 

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