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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A yummy creamy chowder. Always a winner in our house! 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:
1. 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.
2. 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.
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