Directions:
- 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.
- Mix the corn, parsley, chives, and wine into the saucepan. Cook about 5 minutes or until heated through.
- Remove the bay leaf and stir in the cheddar cheese until melted and blended.
- Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 335.25 Kcal (1404 kJ) | ||
| Calories from fat | 175.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.47g | 30% | |
|---|---|---|---|
| Cholesterol | 58.44mg | 19% | |
| Sodium | 394.85mg | 16% | |
| Potassium | 446.59mg | 10% | |
| Total Carbs | 23.43g | 8% | |
| Sugars | 7.93g | 32% | |
| Dietary Fiber | 2.39g | 10% | |
| Protein | 15.99g | 32% | |
| Vitamin C | 6.7mg | 11% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.2mg | 7% | |
| Calcium | 368.3mg | 37% | |
| Amount Per 100 g | |||
| Calories | 119.43 Kcal (500 kJ) | ||
| Calories from fat | 62.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.94g | 30% | |
|---|---|---|---|
| Cholesterol | 20.82mg | 19% | |
| Sodium | 140.66mg | 16% | |
| Potassium | 159.09mg | 10% | |
| Total Carbs | 8.35g | 8% | |
| Sugars | 2.82g | 32% | |
| Dietary Fiber | 0.85g | 10% | |
| Protein | 5.7g | 32% | |
| Vitamin C | 2.4mg | 11% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.4mg | 7% | |
| Calcium | 131.2mg | 37% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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