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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.