Recipe

Corn Chowder With Cheese Recipe

	Msolsbak / All my dishes 3 years, 4 months ago 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! Prep:15m Cook:45m Servings:6	Msolsbak
	cheesy rich corn chowder

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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

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).

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.

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.

Remove from heat and season to taste with salt and pepper.

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