Recipe

Corn And Cheddar Cheese Chowder Recipe


Corn And Cheddar Cheese Chowder Recipe
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, fo... More

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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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Comments


Sounds very good.


Can't wait to try this one. Thanks for sharing. Never would have thought of the liquid smoke!^5


The original V. E. recipe calls for "Bakon yeast, (not a meat product}."

I'd never found it, nor really knew what it was. In researching it for my "ganormous" batch this weekend, liquid smoke I had in my pantry seem to fit the bill. And.... It Worked!!!


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