Cheddar, Corn, and Potato Chowder
Melissa Neff
ingredients
- 3 tablespoons butter*
- 1 yellow onion, chopped
- 1 tablespoon flour*
- 32 ounces vegetable broth*
- 4 large diced potatoes
- 2 cups frozen yellow corn*
- 2/3 cup milk*
- 1 1/2 cup cheddar cheese*
- Salt and pepper to taste
- Pinch of cayenne pepper (garnish)
- Chopped parsley (garnish)
directions
- 1
In a large saucepan over medium high heat, melt butter and sauté onion about 5 minutes, until tender.
- 2
Mix in flour, coating the onion.
- 3
Add broth and bring to a boil, whisking constantly until smooth.
- 4
Reduce heat, add potatoes and simmer 20 minutes until tender. Slightly mash potatoes in soup, then stir in corn and milk.
- 5
Cook another 5 minutes, remove from heat and stir in cheddar cheese. Season with salt and pepper. Garnish, if desired.
Source: Whole Foods
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