Total Time
50mins
Prep 15 mins
Cook 35 mins

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).

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.
Most Helpful

5 5

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!

4 5

Yummy chowder! I doubled the recipe & used half the cheddar. Sautéd the potatoes & onion in the bacon grease instead of butter. Served with the green onions, bacon & some parmesean sprinkled on top. The wine was a great touch. Adults loved this but the kids didn't finish, though they loved the smell.

5 5

Superb! This soup could not be easier to make. I made as directed, adding a bit more cheese, because we are really cheesy people ; ) All the flavors of this soup blend very well together and I would not change a thing about it. Serve with either soda crackers or French bagette and a tossed green salad for the perfect meal. For a super and wonderful week night or weekend supper, make this soup and you will not be sorry ; ) Lazyme, you have some awesome recipes!