Recipe: Corn and Potato Chowder and Cheddar Corn and Potato Chowder

Corn and Potato Chowder and Cheddar Corn and Potato Chowder
Source: Cooking Pleasures Dec/Jan 98
Servings: 4

2 tablespoons unsalted butter
1 cup chopped onions
1 large potato peeled cut into 1/2 inch cubes
1/2 teaspoon dried sage
1 bay leaf
2 tablespoons all purpose flour
1/4 cup dry white wine or vermouth
3 cups chicken or vegetable broth
1 cup half-and-half
1 1/2 cups frozen corn
2 tablespoons chopped fresh parsley
2 tablespoons chopped green onions

In Dutch oven or large saucepan, melt butter over medium heat. Add onions, potatoes, sage and bay leaf; cook about 5 minutes, stirring frequently.

Stir in flour, then stir in wine and broth. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until potatoes are tender.

Add half-and-half and corn; mix well. Return to a boil. Reduce heat to medium-low; cook, uncovered, for an additional 5 minutes or until thoroughly heated. Remove bay leaf; stir in parsley and green onions.

Tip: To make Cheddar Corn and Potato Chowder, use milk in place of the half-and-half. Before serving, stir in 2 cups (8 oz.) shredded cheddar cheese; heat until melted.