Corn Chowder
Have this hearty Corn Chowder on your table in less than 45 minutes! Serve with fresh bread and a salad for a full meal.
Servings 6 servings
Ingredients
Corn Chowder:
- 3 tbsp butter
- 1 medium onion chopped
- 1 large potato peeled and diced (I like Yukon gold potatoes)
- 1 bay leaf
- 1/4 tsp dried sage
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 2 tbsp all purpose flour
- 2 cups vegetable stock
- 1 1/4 cups light cream like half + half
- 1/4 cup dry white wine
- 1 341 mL can corn or 1 1/2 cups frozen corn niblets
- 2 cups grated cheddar cheese
Garnish:
- extra shredded cheese
- chopped chives or green onion
Instructions
- In a skillet over low/medium heat, melt the butter, and add the onion, potato, bay leaf, sage, salt and pepper. Cook for about 5 minutes, or until the onions are soft but not browned.
- Add the flour, mix well, and cook for about 1 minute.
- Then whisk in the stock and cream. Bring to a boil then reduce heat, and simmer the soup for about 20 minutes, making sure to stir often.
- After this time, add the wine and corn. Simmer until the soup is fully warmed through, about 5 minutes.
- Remove the bay leaf, and remove the soup from the heat.
- Stir in the cheese until melted.
- Garnish with extra shredded cheese and chopped green onion if you like! Then serve and enjoy!