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Cheddar Corn Chowder Recipe

Ingredients

How to make it

  • Melt butter in large saucepan over medium heat. Stir in patato, bay leaf, onion, sage, and the cumin. Saute for approximately 5 minutes or until the onion is tender. Mix the flour in making sure you coat the patato and onion well. Pour in the milk and the chicken stock bringing to a boil. Whisk until smooth. Now reduce your heat and Simmer about 30 minutes until the patatoe is really tender.
  • Mix the parsley, chives, wine and corn in the saucepan. Cook approximetely 5 minutes heating all the way through. You can now remove the bay leaf anbd slowly stir the cheddar cheese in until it is blended and melted Salt and pepper to taste.

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nicolessunshine San Diego, CA

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  • creamy
  • chowder
  • stovetop

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  • 1 1/2 cups corn kernels,(frozen)
  • 3 tablespoons flour
  • 2 cups hot chicken broth
  • 2 tablespoons fresh chopped chives
  • 2 tablespoons parsley (chopped)
  • 1 chopped onion
  • 2 cups Cheddar cheese (shredded)
  • 1/4 cup white dry wine
  • 1 1/2 cups of whole milk
  • 1/4 teaspoon sage (dried)
  • 3 tbspns butter
  • 1 large patato, diced and peeled
  • 1 medium bay leaf
  • 1/2 teaspoon cumin powder
  • salt and pepper to desired taste
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