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Corn And Cheddar Cheese Chowder Recipe

Ingredients

How to make it

  • 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.
  • Melt the butter in a sauce pan and saute the chopped onions and minced garlic in it for a while, then add the flour.
  • Mix well and add the cream, stirring with a whisk.
  • Pour this sauce into the potatoes and their water, adding also the fresh corn kernels.
  • Add the liquid smoke, the chopped herbs and the rest of the seasonings, and let the soup simmer gently for about 10 minutes.
  • Stir in the grated cheese and wine and mix well, heat until the cheese is entirely melted.
  • Remove the bay leaf.
  • Correct the seasonings and serve.

Reviews & Comments 3

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  • markpedal 14 years ago
    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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    " It was excellent "
    fishtrippin ate it and said...
    Can't wait to try this one. Thanks for sharing. Never would have thought of the liquid smoke!^5
    Was this review helpful? Yes Flag
    " It was excellent "
    turtle66 ate it and said...
    sounds very good.
    Was this review helpful? Yes Flag

The Cook

markpedal Nunica, MI

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