Corn and Cheddar Cheese Chowder

Recipe by averybird
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large soup pot, place the peeled and diced potato and simmer it in the salted water with the bay leaf, sage, and cumin seeds until just barely tender (about 15 to 20 minutes).
  • In a saucepan, melt the butter and saute the chopped onion until tender. Add the flour and mix well with a whisk. Add the cream, stirring with the whisk until the sauce has thickened.
  • Pour thickened sauce into the potatoes and their water, adding also the corn, chopped herbs, nutmeg, and salt & pepper. Let the soup simmer gently for about ten minutes.
  • Finally, stir in the grated cheese and the white wine and mix well, until the cheese is completely melted.
  • Correct the seasoning if desired and serve. :).
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