- 3 tablespoons butter
- 1 onion, chopped
- 1 large potato, peeled and diced
- 1 bay leaf
- 1/2 teaspoon cumin
- 1/4 teaspoon dried sage
- 3 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 1/2 cups milk
- 1 1/2 cups frozen corn kernels
- 2 tablespoons chopped parsley
- 2 tablespoons chopped fresh chives
- 1/4 cup dry white wine
- 2 cups shredded Cheddar cheese
- salt and pepper to taste
- 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.
04/08/2017
recipepes.com
Corn and Cheddar Chowder, recipe
PT15M
PT1H
5
455 calories
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