Name: Corn and Cheddar Chowder
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Butter - 3 tablespoons; Onion, chopped - 1; Potato, peeled and diced - 1 large; Bay leaf - 1; Cumin - ½ teaspoon; Dried sage - ¼ teaspoon; All-purpose flour - 3 tablespoons; Chicken stock - 2 cups; Milk - 1 ½ cups; Frozen corn kernels - 1 ½ cups; Chopped parsley - 2 tablespoons; Chopped fresh chives - 2 tablespoons; Dry white wine - ¼ cup; Shredded Cheddar cheese - 2 cups; Salt and pepper to taste - 2 cups

Ingredients for - Corn and Cheddar Chowder

1. Butter 3 tablespoons

2. Onion, chopped 1

3. Potato, peeled and diced 1 large

4. Bay leaf 1

5. Cumin ½ teaspoon

6. Dried sage ¼ teaspoon

7. All-purpose flour 3 tablespoons

8. Chicken stock 2 cups

9. Milk 1 ½ cups

10. Frozen corn kernels 1 ½ cups

11. Chopped parsley 2 tablespoons

12. Chopped fresh chives 2 tablespoons

13. Dry white wine ¼ cup

14. Shredded Cheddar cheese 2 cups

15. Salt and pepper to taste 2 cups

How to cook deliciously - Corn and Cheddar Chowder

1 . Stage

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.

2 . Stage

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.