SWEET CORN AND CHEDDAR CHOWDER
3 tbsp butter
1 large onion, chopped
1 celery stalk, chopped
1 carrot, chopped
2 tsp dry mustard
1 1/2 cups canned chicken broth
3/4 lb potatoes, peeled and diced
1 tbsp chopped fresh thyme (or 1 tsp dried thyme)
1 large bay leaf
3 cups corn kernels (fresh or frozen)
3 cups half and half (or milk)
2 cups shredded sharp cheddar cheese
1 green onion, thinly sliced
Melt 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 dry mustard. Add chicken broth, potatoes, thyme and bay leaf. Bring mixture to a boil. Reduce heat to low, cover saucepan and simmer until potatoes 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.
Makes 4 servings |