Corn and Cheddar Chowder recipe
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Ingredients
- 3 tablespoons butter 1 onion, chopped 1 large potato, peeled and diced 1 bay leaf ½ teaspoon cumin ¼ teaspoon dried sage 3 tablespoons all-purpose flour 2 cups chicken stock 1 ½ cups milk 1 ½ cups frozen corn kernels 2 tablespoons chopped parsley 2 tablespoons chopped fresh chives ¼ cup dry white wine 2 cups shredded Cheddar cheese salt and pepper to taste
Nutrition Info
- 348.3 caloriescarbohydrate: 27.8 gcholesterol: 59.7 mgfat: 19.9 gfiber: 2.9 gprotein: 14.7 gsaturatedFat: 12.4 gservingSize: -sodium: 307.1 mgsugar: 5.8 gtransFat: : -unsaturatedFat: : -
Directions Corn and Cheddar Chowder
Directions
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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.