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Ingredients
| salted butter: 3 Tbl |
| onions: 1 (chopped) |
| russet potatoes: 1 whole potato (peeled and diced) |
| bay leaf: 1 |
| ground cumin: 1/2 tsp |
| sage leaves (chopped): 1/4 tsp |
| all-purpose flour (unsifted): 3 Tbl |
| chicken stock: 2 cups |
| 2% milk: 1 1/2 cups |
| sweet yellow corn: 1 1/2 cups |
| parsley: 2 Tbl (chopped) |
| chives (chopped): 2 Tbl (chopped) |
| white wine: 1/4 cup |
| cheddar cheese (shredded): 2 cups (shredded) |
| salt |
| black pepper |
Cheddar Corn Chowder
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
6 serving(s)
Tags
- 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.
- Mix the corn, parsley, chives, and wine into the saucepan. Cook about 5 minutes or until heated through.
- Remove the bay leaf and stir in the cheddar cheese until melted and blended.
- Season with salt and pepper.