CORN AND CHEDDAR CHOWDER
A yummy creamy chowder. Always a winner in our house!
Provided by Katymac1
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 348.3 calories, Carbohydrate 27.8 g, Cholesterol 59.7 mg, Fat 19.9 g, Fiber 2.9 g, Protein 14.7 g, SaturatedFat 12.4 g, Sodium 307.1 mg, Sugar 5.8 g
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Zion Howard
[email protected]This soup was okay. It was easy to make, but the flavor was a bit bland. I added some extra salt and pepper, and it helped a bit. Overall, it was a decent soup, but I wouldn't make it again.
Arifin Sani
[email protected]Meh.
Kon Kar
[email protected]Easy to make and very tasty. I used fresh corn and it really made a difference. The soup was creamy and flavorful, and the cheddar cheese gave it a nice tang. I served it with some crusty bread and it was a perfect meal.
Jhangeer Khan
[email protected]This chowder was a hit with my family! The corn and cheddar were a perfect combination, and the soup was creamy and flavorful. I added a bit of extra spice with some cayenne pepper, and it was delicious. Will definitely be making this again.