Corn and Cheddar Chowder

Name: Corn and Cheddar Chowder
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 3 Tbsps butter; 473 milliliters chicken stock; 355 milliliters frozen corn kernels; 1 teaspoons cumin; 0 teaspoons dried sage; 59 milliliters dry white wine; 3 Tbsps all-purpose flour; 2 Tbsps chopped fresh chives; 355 milliliters milk; 1 onion, chopped; 2 Tbsps chopped parsley; 1 large potato, peeled and diced; 6 servings salt and pepper to taste; 473 milliliters shredded Cheddar cheese

Corn and Cheddar Chowder might be just the main course you are searching for. This recipe serves 6. Watching your figure? This vegetarian recipe has 352 calories, 16g of protein, and 22g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up potato, butter, sage, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin, and sage.

Ingredients you will need

Bay Leaves

Butter

Potato

Cumin

Onion

Sage

Equipment you will use

Sauce Pan

Saute about 5 minutes, until the onion is tender.

Ingredients you will need

Onion

Mix in the flour, coating the onion and potato.

Ingredients you will need

Potato

All Purpose Flour

Onion

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.

Ingredients you will need

Chicken Stock