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, 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 348.32 Kcal (1458 kJ) | ||
| Calories from fat | 174.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.44g | 30% | |
|---|---|---|---|
| Cholesterol | 58.44mg | 19% | |
| Sodium | 390.49mg | 16% | |
| Potassium | 439.93mg | 9% | |
| Total Carbs | 25.28g | 8% | |
| Sugars | 7.83g | 31% | |
| Dietary Fiber | 2.3g | 9% | |
| Protein | 16.25g | 32% | |
| Vitamin C | 4mg | 7% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.9mg | 5% | |
| Calcium | 369.3mg | 37% | |
| Amount Per 100 g | |||
| Calories | 125.54 Kcal (526 kJ) | ||
| Calories from fat | 63.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.01g | 30% | |
|---|---|---|---|
| Cholesterol | 21.06mg | 19% | |
| Sodium | 140.73mg | 16% | |
| Potassium | 158.55mg | 9% | |
| Total Carbs | 9.11g | 8% | |
| Sugars | 2.82g | 31% | |
| Dietary Fiber | 0.83g | 9% | |
| Protein | 5.86g | 32% | |
| Vitamin C | 1.4mg | 7% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.3mg | 5% | |
| Calcium | 133.1mg | 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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