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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Cheddar adds creaminess and body to this variation on corn chowder, and herbs and spices add subtle richness to the flavor. Great for lunch or a light supper! Ingredients:
1 1/2 cups fresh or frozen corn kernels |
1 large russet potato (peeled), diced |
1 medium onion, diced |
1/4 tsp. dried sage leaves, crumbled |
1/2 tsp. cumin |
1 bay leaf |
2 tbsp. parsley, chopped |
2 tbsp. chives, chopped (green onion stems, finely chopped may be substitued if chives are unavailable) |
2 cups mild or medium cheddar cheese, grated |
3 tbsp. butter or margarine |
3 tbsp. flour |
salt and pepper, to suit your taste. |
1 1/2 cups whole milk |
2 cups chicken broth (vegetable broth may be used) |
1/4 cup dry white wine (chardonnay, chablis, etc.) |
Directions:
1. Melt butter or margarine in a large saucepan or dutch oven on medium-high heat. Add potato, onion, sage, cumin and bay leaf. Stir and cook until the onion is tender (about 5 minutes).
2. Sprinkle flour over potato and onion and stir to coat. Slowly add milk and chicken broth. Using a wire whisk, stir until mixture comes to a boil and is smooth.
3. Lower heat, simmer until potato is tender, about 30 minutes. Add remaining ingredients except cheese; salt and pepper. Stir and cook until heated through, about 5 minutes. Discard the bay leaf and add cheese, stirring until melted.
4. Remove from heat and season to taste with salt and pepper.
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