Sweet Corn & Cheddar Chowder Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
3 tablespoon: butter,
1 large: onion, chopped
1: celery stalk, chopped
1: carrot, chopped
2 teaspoon: dry mustard,
1 1/2 cup: canned chicken broth,
3/4 lb: potatoes, peel & dice
1 tablespoon: chopped fresh thyme or dried thyme,
1 large: bay leaf,
3 cup: corn kernels, fresh or frozen
3 cup: half and half or milk,
2 cup: shredded sharp cheddar cheese,
1: green onion, thinly sliced
Directions:
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
Yield: 4 servings
Source from luhu.jp
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
Yield: 4 servings
Source from luhu.jp