Corn and Cheddar Chowder

SUBMITTED BY: Katymac1 PHOTO BY: SHEWETT

"A yummy creamy chowder. Always a winner in our house!"

PREP TIME	15 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

3 tablespoons butter
1 onion, chopped
1 large potato, peeled and diced
1 bay leaf
1/2 teaspoon cumin
1/4 teaspoon dried sage
3 tablespoons all-purpose flour
2 cups chicken stock
1 1/2 cups milk
1 1/2 cups frozen corn kernels
2 tablespoons chopped parsley
2 tablespoons chopped fresh chives
1/4 cup dry white wine
2 cups shredded Cheddar cheese
salt and pepper to taste

READ REVIEWS (16)

DIRECTIONS

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, 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.

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REVIEWS

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Reviewed on Nov. 14, 2006 by What a Dish!

This was good, but it kind of separated out on me a little, due to the long simmering time after the addition of the flour. If I were to do it again, I would just add the flour and broth to the veggies, let that cook until the taters were tender, and then add the milk and let it thicken up. When I first added the milk, it had a beautiful texture, but broke up with all the simmering. I simmered at a low temp too. I used one Yukon Gold and one red potato. I used a mix of skim milk and fat-free evaporated milk, and added a bit of both extra milk and broth. Omitted the wine. I cut the cheese down to 1 cup. It was very rich and creamy, even with the skim milk. Served with focaccia bread.

2 users found this review helpful

Reviewed on Nov. 4, 2007 by bakinamy

I had this last night at a little get together and it was a hit! I added bacon and used the bacon fat instead of the butter to saute the onions and potato's. Thanks so much for the recipe!

1 user found this review helpful

Reviewed on Oct. 19, 2007 by JENNYLYN1

This was really good. Very fresh tasting and I loved how easy it was too make. My only complaint was that I wish it had made more as there weren't any leftovers!! Next time, I might double the recipe. Thanks!

1 user found this review helpful

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