Corn and Cheese Chowder
Try this Corn and Cheese Chowder recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 1
soups
vegetarian
corn
cheese
cream
butter
onion
parsley
potato
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 ts salt
- bay leaves
- 1 c onion chopped
- 1 tb butter
- 1 tb chopped fresh chives
- 4 lg unpeeled potatoes; diced
- 4 c water or stock
- 2 c grated cheese (jack;
- 1 ds black pepper
- 1 ts cumin seed
- 3 c corn kernels; fresh or
- 1 pn dill
- 2 tb unbleached white flour
- 1/2 c minced fresh parsley
- 1 c heavy cream; (i use
- Carbohydrate 58.7492825011119 g
- Cholesterol 30.503125 mg
- Fat 13.1219712501166 g
- Fiber 9.40720015104199 g
- Protein 8.97023375037625 g
- Saturated Fat 7.61881800001664 g
- Serving Size 1 1 Serving (416g)
- Sodium 119.346000014036 mg
- Sugar 49.3420823500699 g
- Trans Fat 1.17180825003515 g
- Calories 371 calories
Combine potatoes, water and bay leaves in a 3-quart soup pot. Bring to boil and simmer, covered, until tender.Meanwhile, melt butter in a fry pan and saute onions with cumin until brown. Add to soup, then add corn. Mix flour with cream until smooth then add slowly to soup. Add grated cheese and stir until melted. Keep heat low. When all cheese is melted, add herbs, salt and pepper and serve. NOTES : My favorite...this is SO good. Recipe by: Horn of the Moon Cookbook Posted to MC-Recipe Digest V1 #1033 by ARoss <ross415@seark.net> on Jan 23, 1998
