Corn and Cheese Chowder Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Potatoes1 1/2 Pound, peeled
 Water4 Cup (16 tbs)
 Cumin seed1 Teaspoon
 Butter1/2 Cup (16 tbs)
 Onions2 Large, chopped
 All purpose flour1/4 Cup (16 tbs)
 Half and Half2 1/2 Cup (16 tbs)
 Corn kernels2 Cup (16 tbs)
 8 to 10 ounces sharp cheddar cheese, preferably Tillamook, grated

Directions

COMBINE THE POTATOES, water, and cumin in a large pot and bring to a boil.
Lower the heat and simmer until the potatoes are just tender, about 15 minutes.
Do not drain the potatoes.
WHILE THE POTATOES are cooking, heat the butter in a large skillet, add the onions, and cook, stirring occasionally, over medium heat until tender, about 8 to 1.0 minutes.
Sprinkle the flour over the onions and continue cooking for a few minutes, stirring to mix well.
ADD THE ONION MIXTURE to the potatoes and their cooking water, then add the half-and-half, corn, and salt and pepper to taste.
Simmer the soup until thickened, about 20 minutes, stirring occasionally.
SPRINKLE ABOUT HALF of the cheese in the bottom of individual soup bowls.
Ladle the chowder over and sprinkle the remaining cheese on top.
Serve immediately.
Diners should stir the cheese into the soup before eating.
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