SWEET CORN AND CHEDDAR CHOWDER Cooking method
Recipe By :
Serving Size : 4 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t -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
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.
Your Sweet corn chowder recipe is ready now
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