|Cheddar Corn Chowder – great for a cold winter night!|
|Buttermilk, Cheddar and Cornmeal Scones|
|I use extra bay leaves – I think it makes it tastier.|
|Saute, then blend in flour.|
|Whisk in stock and cream.|
There are some really great things about winter and cooking this rich, creamy, hot soup is one of them! It’s very simple to make and if you serve it up with some of my homemade Buttermilk, Cheddar and Cornmeal Scones - it’s a meal in itself. This soup is still delicious the next day, just gently reheat – you may want to add a bit of extra cream if it seems too thick. Enjoy!
- 3 Tbsp butter
- 1 onion, chopped
- 1 large potato, peeled and diced
- 1 bay leaf (or 3)
- 1/2 tsp ground cumin
- 1/4 tsp sage
- 2 Tbsp flour
- 2 cups chicken stock
- 1 1/4 cups light cream
- 1 1/2 cups frozen corn niblets or canned, drained
- 2 Tbsp chopped fresh parsley
- 2 Tbsp chopped green onions
- 1/4 tsp nutmeg
- 1/4 cup dry white wine
- 2 cups grated cheddar cheese
- 3 – 4 slices bacon, cooked and crumbled
- 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, green onions, nutmeg and wine. Simmer for another 5 minutes until heated through. Remove bay leaves. Stir in cheese and heat until melted (do not boil). Garnish with bacon bits.
- SERVES four.
*Recipe from The Best of Bridge