Cheddar Corn Chowder

READY IN: 50mins
Bev
Recipe by lazyme

This is another recipe from Aces, from the Best of Bridge series. It's quick, simple and tastes really good. You can also substitute canned corn for the frozen. ZWT Mid-West region (corn).

Top Review by pattikay in L.A.

This is almost identical to the corn and cheese chowder I make from the Vegetarian Epicure (except for the chicken stock and bacon). I usually add more potatoes - it is fabulous - one of my son's favorite foods. I would have posted it myself if this wasn't here already!

Ingredients Nutrition

Directions

  1. Melt butter. Add onion, potato, bay leaf, cumin and sage. Cook stirring for about 5 minutes.
  2. Blend in flour and then whisk in stock and cream. Bring to a boil and reduce heat and simmer 30 minutes, stirring often.
  3. Add corn, parsley, onions, nutmeg, and wine. Simmer for another 5 minutes until heated through. Remove bay leaf. Stir in cheese and heat until melted (DO NOT BOIL). Garnish with bacon bits.

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