Sweet corn & cheddar chowder
Yield: 4 Servings
Ingredients:
- 3 tb Butter
- 1 lg Onion; chopped
- 1 Celery stalk; chopped
- 1 Carrot; chopped
- 2 ts Dry mustard
- 1 1/2 c Canned chicken broth
- 3/4 lb Potatoes; peel & dice
- 1 tb Chopped fresh thyme or
- 1 ts -dried thyme
- 1 lg Bay leaf
- 3 c Corn kernels; fresh or - frozen
- 3 c Half and half or milk
- 2 c Shredded sharp cheddar - cheese
- 1 Green onion; thinly sliced
Instructions:
Melt 3 Tbsp of the butter in a heavy large saucepan over medium heat. Add the chopped onion celery and carrot and saute until vegetables begin to soften about 5 minutes. Mix in 2 tsp dry mustard. Add 1 1/2 cups canned chicken broth potatoes bay leaf and thyme. Bring mixture to a boil. Reduce heat to low cover saucepan and simmer until potaotes are almost tender about 10 minutes. Add the corn and half and half. return soup to a simmer. Cover saucepan and cook until vegetables are tender about 6 minutes. Reduce heat to very low and add the cheddar cheese to the soup mixing until cheese is just melted. Season soup to taste with salt and pepper. Ladle soup into deep bowls and garnish with remaining cheese and green onion and serve. From Bon Appetit; August 1991 Shared by Robert Rostrup
