Corn cheddar chowder

1 Servings

Ingredients

QuantityIngredient
2largesPotatoes, peeled -- cut into
½\" cubes)
4cupsWater
1Bay leaf
¼teaspoonSage
¾teaspoonWhole cumin -- (or more)
6tablespoonsButter
2Onions -- finely chopped
6tablespoonsFlour
cupHeavy cream
poundsFrozen corn kernels --
Thawed
3cupsGrated cheddar
¼cupChopped fresh parsley
Salt and pepper

Directions

Put pots into a very large saucepan with water, bay leaf, sage, cumin.

Bring to a oil; reduce heat to medium; cook till tender, 10-15 minutes. Do not drain.

Meanwhile, saute onions in butter over low heat until transparaent, about 15 min. Don't let brown.

Add flour and cook 10 min more, stirring frequently.

When the pots are tender, add cream and corn to the pot and bring mixture ?to a boil. Add the onion/butter/flouw mixture and simmer, stirring frequently, until soup thickens, about 10 min. [Refrigerate at this point.]

Reduce heat to low; stir in cheese and parsley. Salt and (lots of) pepper to taste.

Recipe By : Jeannie

From: Date: File