Corn cheddar chowder

Yield: 1 Servings

Measure Ingredient
2 larges Potatoes, peeled -- cut into
½ " cubes)
4 cups Water
1 Bay leaf
¼ teaspoon Sage
¾ teaspoon Whole cumin -- (or more)
6 tablespoons Butter
2 Onions -- finely chopped
6 tablespoons Flour
2½ cup Heavy cream
1¼ pounds Frozen corn kernels --
Thawed
3 cups Grated cheddar
¼ cup Chopped fresh parsley
Salt and pepper

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

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