Corn And Cheddar Cheese Chowder Recipe

Name: Corn And Cheddar Cheese Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large potatoes, peeled and diced; 2 bay leaves; 4 c. boiling salt water; 1/2 tsp. cumin; 6 Tbsp. butter; 6 Tbsp. flour; 1 onion, finely chopped; 8 Tbsp. white wine; 2 1/2 c. whole milk; 3 c. grated Cheddar cheese; 1 bag frozen corn or kernels from 4 ears; 1 tsp. parsley; 1 tsp. chives; 1/2 tsp. nutmeg; dash of salt; dash of pepper

Servings: persons

2 large potatoes, peeled and diced
2 bay leaves
4 c. boiling salt water
1/2 tsp. cumin
6 Tbsp. butter
6 Tbsp. flour
1 onion, finely chopped
8 Tbsp. white wine
2 1/2 c. whole milk
3 c. grated Cheddar cheese
1 bag frozen corn or kernels from 4 ears
1 tsp. parsley
1 tsp. chives
1/2 tsp. nutmeg
dash of salt
dash of pepper

1
Peel and dice potatoes.
2
Boil in salted water with bay leaves and cumin until tender, 15 to 20 minutes.
3
Melt butter in saucepan.
4
Saute onion and add flour.
5
Mix well and add milk. Pour into potatoes and water.
6
Add corn, parsley, chives, nutmeg, salt and pepper.
7
Simmer for 10 minutes.
8
Stir in grated Cheddar cheese and white wine.
9
Mix well. Heat until cheese is completely melted.

1120

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 large potatoes, peeled and diced, 2 bay leaves, 4 c. boiling salt water, 1/2 tsp. cumin, and more.

Yes, Corn And Cheddar Cheese Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn And Cheddar Cheese Chowder

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