Corn and Cheddar Chowder

Name: Corn and Cheddar Chowder
Total time: 60
Yield: 6
Ingredients: 3 tablespoons butter; 1 onion, chopped; 1 large potato, peeled and diced; 1 bay leaf; ½ teaspoon cumin; ¼ teaspoon dried sage; 3 tablespoons all-purpose flour; 2 cups chicken stock; 1 ½ cups milk; 1 ½ cups frozen corn kernels; 2 tablespoons chopped parsley; 2 tablespoons chopped fresh chives; ¼ cup dry white wine; 2 cups shredded Cheddar cheese; salt and pepper to taste

Recipe by Katymac1 from allrecipes.com

Dinner 60 Mins.

Ingredients

6 servings

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3 tablespoons butter
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1 onion, chopped
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1 large potato, peeled and diced
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1 bay leaf
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½ teaspoon cumin
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¼ teaspoon dried sage
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3 tablespoons all-purpose flour
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2 cups chicken stock

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1 ½ cups milk
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1 ½ cups frozen corn kernels
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2 tablespoons chopped parsley
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2 tablespoons chopped fresh chives
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¼ cup dry white wine
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2 cups shredded Cheddar cheese
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salt and pepper to taste

Instructions

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.