Betsy.at.TKL (09:59:03 AM) :

From: Susan Moyers Porter
Newsgroups: rec.food.recipes
Date: 19 Dec 1995

Corn Cheddar Chowder

2 large potatoes, peeled cut into 1/2^r cubes)
4 cups water
1 bay leaf
1/4 teaspoon sage
3/4 teaspoon whole cumin (or more)
6 tablespoons butter
2 onions finely chopped
6 tablespoons flour
2-1/2 cups heavy cream
1-1/4 pounds frozen corn kernels thawed
3 cups grated cheddar
1/4 cup chopped fresh parsley
salt and pepper

Put pots into a very large saucepan with water, bay leaf, sage, cumin. Bring to a oil; reduce heat to medium; cook till tender, 10-15 minutes. Do not drain.

Meanwhile, saute onions in butter over low heat until transparent, about 15 min. Don't let brown. Add flour and cook 10 minutes more, stirring frequently.

When the pots are tender, add cream and corn to the pot and bring mixture to a boil. Add the onion/butter/flour mixture and simmer, stirring frequently, until soup thickens, about 10 minutes. [Refrigerate at this point.]

Reduce heat to low; stir in cheese and parsley. Salt and (lots of) pepper to taste.