Sweet Corn & Cheddar Chowder
Yield
servingsPrep
10 minCook
31 minReady
41 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| 1 | large |
onions
chopped |
|
| 1 |
celery stalks
chopped |
*
|
|
| 1 |
carrots
chopped |
*
|
|
| 2 | teaspoons |
dry mustard
|
|
| 1 ½ | cups |
chicken broth
canned |
|
| ¾ | pound |
potatoes
peel and dice |
|
| 1 | tablespoon |
thyme
fresh or 1 teaspoon dried thyme |
*
|
| 1 | large |
bay leaves
|
*
|
| 3 | cups |
corn
fresh or frozen |
|
| 3 | cups |
light cream (half&half)
|
|
| 2 | cups |
cheddar cheese, very old, sharp
|
*
|
| 1 | Green |
onions
thinly |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 1 | large |
onions
chopped |
|
| 1 |
celery stalks
chopped |
*
|
|
| 1 |
carrots
chopped |
*
|
|
| 1E+1 | ml |
dry mustard
|
|
| 355 | ml |
chicken broth
canned |
|
| 340.2 | g |
potatoes
peel and dice |
|
| 15 | ml |
thyme
fresh or 1 teaspoon dried thyme |
*
|
| 1 | large |
bay leaves
|
*
|
| 7.1E+2 | ml |
corn
fresh or frozen |
|
| 7.1E+2 | ml |
light cream (half&half)
|
|
| 473 | ml |
cheddar cheese, very old, sharp
|
*
|
| 1 | Green |
onions
thinly |
*
|
Directions
Melt 3 tablespoon of the butter in a heavy large saucepan over medium heat.
Add the chopped onion, celery and carrot and sauté until vegetables begin to soften, about 5 minutes.
Mix in 2 teaspoon dry mustard. Add 1½ 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.
