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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Vegetarian chowder that will satisfy even a meat and potatoes fan on a hot winter night. Ingredients:
2 regular potatoes |
2 cups salted water |
1 bay leaf |
1/2 tsp cumin seeds |
1/4 tsp sage (optional) |
3 t butter |
1 medium onion, chopped fine |
3 t flour |
1 1/4 cup whipping cream |
1 small can (11 oz.) corn |
4 oz. grated medium cheddar cheese (about 1 1/2 cups) |
salt and pepper to taste |
croutons or crusty french bread |
Directions:
1. Peel and dice potatoes.
2. Bring water to boil and add potato, bay leaf, cumin and sprinkling of pepper (and if you like it sage).
3. Simmer until potatoes can be pierced easily with fork (about 15 minutes).
4. Melt butter in heavy saucepan.
5. Saute chopped onion in butter until transparent.
6. Add flour slowly, stirring with wooden spoon.
7. Cook for a minute or two until flour bubbles a bit.
8. Add the cream slowly, stirring with a whisk.
9. After a few minutes when cream has thoroughly absorbed flour, if potatoes are ready, pour white sauce into potatoes still in water.
10. Stir in corn kernels and simmer 5-10 minutes.
11. Add grated cheese and heat until thoroughly melted.
12. Adjust seasoning (salt and pepper) if necessary.
13. Serve with croutons or french bread.
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