Corn And Cheddar Cheese Chowder |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A slight variation from the recipe in the Vegetarian Epicure . This is a wonderful, hearty soup, recommended for cold nights and hungry people. Goes great with a hearty bread, like French bread. I made 5 gallons of this, this weekend, for my bicycle club's annual fall charity bike tour. Read more . We had about a 10 local restaurants donate 5 gallons of soup each, and mine was one of the 1st to go!! Ingredients:
1 lg. potato, peeled and dice |
2 cups boiling salted water |
1 bay leaf |
1/4 tsp. dried sage |
1/2 tsp. cumin seeds |
1/2 tsp. celery seeds |
3 tbls. butter |
1 onion finely chopped |
1 garlic glove minced |
3 tbls. flour |
1-1/4 cups heavy cream |
kernels from 2 ears of corn |
1/2 tsp. of hickory seasoning - liquid smoke |
chopped chives & parsley |
1/4 tsp. cinnamon |
salt & pepper to taste |
1-1/2 cups extra sharp cheddar cheese, grated (4 oz.) |
4-5 tbls. dry white wine |
Directions:
1. Peel and dice the potato and boil in salted water, along with the bay leaf, sage and cumin & celery seeds, until just barely tender, approx. 15-20 min.
2. Melt the butter in a sauce pan and saute the chopped onions and minced garlic in it for a while, then add the flour.
3. Mix well and add the cream, stirring with a whisk.
4. Pour this sauce into the potatoes and their water, adding also the fresh corn kernels.
5. Add the liquid smoke, the chopped herbs and the rest of the seasonings, and let the soup simmer gently for about 10 minutes.
6. Stir in the grated cheese and wine and mix well, heat until the cheese is entirely melted.
7. Remove the bay leaf.
8. Correct the seasonings and serve.
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