Sunday, September 12, 2010

Cheddar Corn and Potato Chowder

Fall is coming. The weather is Massachusetts is barely in the 60's today. What better time to make chowder.
Cheddar Corn and Potato Chowder
3 tablespoons butter
1 onion, chopped
3 tablespoon flour
2 1/2 cup diced potatoes 
2 cups frozen or fresh cooked corn
2/3 cup milk
1 1/2 cup shredded cheddar cheese
Salt and pepper to taste
In a saucepan melt butter and sauté onion for about 5 minutes, until tender. Add in flour, mixing well to coat the onion. Add broth and bring to a boil, whisking until smooth. Reduce heat, add potatoes and simmer 20 minutes until tender. Add the corn and milk. Cook 5 minutes longer, remove from heat and stir in cheddar cheese. Season to taste with salt and pepper.

1 comment:

  1. Fall is coming here to and this is just the kind of soup my family would love. Thank you for posting. Clarice

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