Corn and Cheddar Cheese Chowder

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CORN AND CHEDDAR CHEESE CHOWDER

 

This is a wonderful, hearty soup, recommended for cold nights and hungry

people.

 

1 large potato, peeled and diced

¾ pint boiling salted water

1 bay leaf

¼ tsp. dried sage

½ tsp. cumin seeds

3 Tbs. butter

1 onion, finely chopped

3 Tbs. flour

½ pint double cream

kernels from 2 cobs of corn

chopped chives and parsley

¼ tsp. nutmeg

salt

pepper

4 oz. sharp Cheddar cheese, grated

4 to 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 to 20 minutes.

Melt the butter in a saucepan and sauté the chopped onion in it for a while;

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 chopped herbs, and the rest of the seasonings and let the

soup simmer gently for about 10 minutes. Then stir in the grated cheese and

the wine and mix well; heat until the cheese is completely melted, correct

the seasoning, and serve.

 

Serves 4 to 6.

 

course : soup

 

source : The Vegetarian Epicure / Anna Thomas

 

 

 

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