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CATEGORY CUISINE TAG YIELD
Meats, Dairy Main dish, Soups, Stews 4 Servings

INGREDIENTS

3 T Butter
1 Onion, chopped
1 Celery stalk, chopped
1 Carrot, chopped
2 t Dry mustard
1 1/2 c Canned chicken broth
3/4 lb Potatoes, peel & dice
1 T Chopped fresh thyme or
1 t dried thyme
1 Bay leaf
3 c Corn kernels, fresh or
frozen
3 c Half and half or milk
2 c Shredded sharp cheddar
cheese
1 Green onion, thinly sliced

INSTRUCTIONS

Melt 3 Tbsp of 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 2 tsp dry mustard. Add 1 1/2
cups canned chicken broth, potatoes, bay leaf, and thyme. Bring
mixture to a boil. Reduce heat to low, cover saucepan and simmer  until
potaotes 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.  From Bon Appetit; August 1991  Shared by Robert Rostrup  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“We simply prepare ourselves. God fills us.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 883
Calories From Fat: 440
Total Fat: 49.5g
Cholesterol: 120.3mg
Sodium: 2401.8mg
Potassium: 1369.8mg
Carbohydrates: 69.6g
Fiber: 11.5g
Sugar: 21.6g
Protein: 44.9g


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