corn and cheddar chowder

Ingredients

• Servings: 6
• 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
• 2 cups shredded cheddar cheese
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• 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 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.