Cheddar Corn Chowder
A wonderful way to warm up a winter day!
Ingredients
  • 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
Instructions
  1. Melt butter, add onion, potato, bay leaf, cumin and sage. Cook, stirring for about 5 minutes.
  2. Blend in flour and then whisk in stock and cream. Bring to a boil and reduce heat and simmer 30 minutes, stirring often.
  3. 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.
  4. SERVES four.
  5. *Recipe from The Best of Bridge
Recipe by Keeping With The Times at https://www.keepingwiththetimes.com/?p=160