Cheddar Corn Chowder

Name: Cheddar Corn Chowder
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 3 tablespoons butter; 1 onion, chopped; 1 large potato, peeled and diced; 1 bay leaf; 1/2 teaspoon ground cumin; 1/4 teaspoon sage; 2 tablespoons flour; 2 cups chicken broth; 1 1/4 cups light cream; 1 1/2 cups frozen corn kernels; 2 tablespoons fresh parsley, chopped; 2 tablespoons green onions, chopped; 1/4 teaspoon nutmeg; 1/4 cup dry white wine; 2 cups cheddar cheese, grated; 3 -4 slices cooked bacon, crumbled

(7)

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).

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READY IN: 50mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

3

tablespoons butter
1

onion, chopped
1

large potato, peeled and diced
1

bay leaf
¹⁄₂

teaspoon ground cumin
¹⁄₄

teaspoon sage
2

tablespoons flour
2

cups chicken broth
1 ¹⁄₄

cups light cream
1 ¹⁄₂

cups frozen corn kernels
2

tablespoons fresh parsley, chopped
2

tablespoons green onions, chopped
¹⁄₄

teaspoon nutmeg
¹⁄₄

cup dry white wine
2

cups cheddar cheese, grated
3 -4

slices cooked bacon, crumbled

DIRECTIONS

Melt butter. Add onion, potato, bay leaf, cumin and sage. Cook stirring for about 5 minutes.
Blend in flour and then whisk in stock and cream. Bring to a boil and reduce heat and simmer 30 minutes, stirring often.
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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