Creamy Corn and Cheddar Chowder

prep time:: 35 mins

Serving size: 6

ingredients

2 tablespoons butter
1 onion -- diced
1 clove garlic -- minced
1 teaspoon Dijon mustard
1/2 teaspoon paprika
1/4 cup all-purpose flour
3 cups chicken stock
4 Yukon Gold or white potatoes -- peeled and diced
1/2 teaspoon salt
1 1/2 cups corn kernels, fresh or frozen -- thawed and drained
2 cups whole milk or half-and-half
1/4 cup sliced green onions
2 cups grated cheddar cheese

directions

In a large saucepan, melt butter over medium heat. Stir in onion, garlic, mustard, and paprika; cook for 5 minutes or until softened. Sprinkle with flour; stir until absorbed. Slide pan off heat. Add stock a little at a time (to avoid lumps), stirring after each addition until smooth.

Return saucepan to heat. Add potatoes and salt; bring to a boil. Reduce heat and simmer, covered and stirring occasionally, for 10 to 15 minutes or until potatoes are tender. Add corn, milk, and green onions; heat until hot, but do not boil. Add half of the cheese, stirring briefly until melted (over stirring can make cheese stringy). Ladle into warmed soup bowls; serve sprinkled with remaining cheese. Provide pepper grinder to pass at the table.