Sweet Corn & Cheddar Chowder Recipe

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Sweet Corn & Cheddar Chowder Ingredients

3 tbsp butter
1 large onion, chopped
1 celery stalk, chopped
1 carrot, chopped
2 tsp dry mustard
1 1/2 cup canned chicken broth
3/4 lb potatoes, peel & dice
1 tbsp chopped fresh thyme or dried thyme
1 large bay leaf
3 cup corn kernels, fresh or frozen
3 cup half and half or milk
2 cup shredded sharp cheddar cheese
1 green onion, thinly sliced

A Recipe for
Sweet Corn & Cheddar Chowder

“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.”
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This is a recipe for Sweet Corn & Cheddar Chowder from the recipe cookbook of Recipes-to-go (Cheese)

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Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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My favorite animal is steak.
Fran Lebowitz

Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

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“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.”
Madeleine L'Engle (1918--) American author.

Sweet Corn & Cheddar Chowder

No man is lonely eating spaghetti; it requires so much attention.
Christopher Morley

Sweet Corn & Cheddar Chowder Directions

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

Serves: 4

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Sweet Corn & Cheddar Chowder Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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