Corn and Cheddar Cheese Chowder/for Diane,Greenfield,MN

To Diane who is looking for the recipe from the Vegitarian Epi







































































To Diane looking for recipe from Vegetarian Epicure Cookbook


Corn and Cheddar Cheese Chowder

1 large potato,peeled and diced
2 cups boiling salted water
1 bay leaf
1/4 tsp. dried sage
1/2 tsp. cumin seeds
3 Tbs. butter
1 onion finely chopped
3 Tbs. flour
1-1/4 cups heavy cream
kernals from 2 ears of corn
1/2 tsp.Bakon yeast(not a meat product)
chopped chives and parsley
1/4 tsp. nutmeg
salt & pepper
1-1/2 cups sharp cheddar cheese,grated (4oz.)
4-5 Tbs. dry white wine
Peel and dice the potato and boil it in the salted water with the bay leaf,sage
and cumin seeds until just barely tender--about 15-20 min. Melt the butter in
a saucepan and saute the chopped onion in it for awhile;then add the flour
Mix well and add the cream,stirring with a whisk. Pour this sauce into the
potatoes, and their water,adding also the fresh corn kernels.
Add the Bakon yeast,the chopped herbs,and the rest of the seasoning,and
let the soup simmer gently for about 10 minutes. Then stir
in the grated cheese and wine and mix well. Heat until cheese is completely
melted,correct the seasoning and serve.

I haven't tried this but it sounds good.