Corn and Cheddar Chowder
chicken, corn, cheese, milk, potato, onion, wine, butter, flour, parsley, chives, cumin
Ingredients
3 tablespoons butter 1 onion, chopped 1 large potato, peeled and diced 1 bay leaf 1/2 teaspoon cumin 1/4 teaspoon dried sage 3 tablespoons all-purpose flour 2 cups chicken stock 1 1/2 cups milk 1 1/2 cups frozen corn kernels 2 tablespoons chopped parsley 2 tablespoons chopped fresh chives 1/4 cup dry white wine 2 cups shredded Cheddar cheese salt and pepper to taste
Directions for Corn and Cheddar Chowder Recipe
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.
Read the full directions on Allrecipes.com
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