Corn And Cheese Chowder
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Grains | Vegetarian | Cheese, Soups, Vegetarian | 1 | Servings |
INGREDIENTS
| 4 | Unpeeled potatoes, diced | |
| 4 | c | Water or stock |
| Bay leaves | ||
| 1 | T | Butter |
| 1 | c | Onion, chopped |
| 1 | t | Cumin seed |
| 3 | c | Corn kernels, fresh or |
| frozen | ||
| 2 | T | Unbleached white flour |
| 1 | c | Heavy cream, I use |
| evaporated skim milk | ||
| 2 | c | Grated cheese, jack |
| cheddar whatever | ||
| 1 | T | Chopped fresh chives |
| 1/2 | c | Minced fresh parsley |
| 1 | t | Salt |
| 1 | ds | Black pepper |
| 1 | pn | Dill |
INSTRUCTIONS
Combine potatoes, water and bay leaves in a 3-quart soup pot. Bring to boil and simmer, covered, until tender.Meanwhile, melt butter in a fry pan and saute onions with cumin until brown. Add to soup, then add corn. Mix flour with cream until smooth then add slowly to soup. Add grated cheese and stir until melted. Keep heat low. When all cheese is melted, add herbs, salt and pepper and serve. NOTES : My favorite...this is SO good. Recipe by: Horn of the Moon Cookbook Posted to MC-Recipe Digest V1 #1033 by ARoss <ross415@seark.net> on Jan 23, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 3743
Calories From Fat: 1581
Total Fat: 179.8g
Cholesterol: 577.2mg
Sodium: 11381.5mg
Potassium: 7493.3mg
Carbohydrates: 385.3g
Fiber: 48.3g
Sugar: 87.8g
Protein: 170.5g