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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is another recipe from Aces, from the Best of Bridge series. It's quick, simple and tastes really good. You can also substitute canned corn for the frozen. Ingredients:
3 tablespoons butter |
1 onion, chopped |
1 large potato, peeled and diced |
1 bay leaf |
1/2 teaspoon ground cumin |
1/4 teaspoon sage |
2 tablespoons flour |
2 cups chicken broth |
1 1/4 cups light cream |
1 1/2 cups frozen corn kernels |
2 tablespoons fresh parsley, chopped |
2 tablespoons green onions, chopped |
1/4 teaspoon nutmeg |
1/4 cup dry white wine |
2 cups cheddar cheese, grated |
3 -4 slices cooked bacon, crumbled |
Directions:
1. Melt butter. Add onion, potato, bay leaf, cumin and sage. Cook stirring for about 5 minutes.
2. Blend in flour and then whisk in stock and cream. Bring to a boil and reduce heat and simmer 30 minutes, stirring often.
3. Add corn, parsley, onions, nutmeg, and wine. Simmer for another 5 minutes until heated through. Remove bay leaf. Stir in cheese and heat until melted (DO NOT BOIL). Garnish with bacon bits.
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