Soup Time!!!!
I love soups when the weather turns cold here in Michigan. Here is a favorite I hope you like.
Cheesy Corn Chowder
½ stick butter or margarine, or ¼ cup extra virgin olive oil.
¼ C. flour.
1 Tsp. Powdered cumin.
1 medium bay leaf.
1 1/2 C. Yellow onion, ¼ inch dice.
2 C. potatoes, peeled and cut into ½ inch dice.
2 C. Light chicken broth, vegetable broth or water.
1 C. whole milk.
2 C. Grated sharp cheddar cheese.
3 C. frozen corn kernels. (1 bag)
½ Tsp. Fresh ground black pepper.
Salt to taste.
Heat the butter (margarine or olive oil) until melted, add the onions and cook over moderate heat until the onions are translucent, (about 3-5 minutes) add the bay leaf and cumin, cook 1-2 minutes more, add the flour and stir to make a roux, cook an additional 3 minutes.
Add the chicken broth or water and bring to a simmer.
Add the potatoes and cook until just fork tender.
Remove the bay leaf.
Add the corn, return to a simmer.
Reduce the heat and add the milk.
Add the cheese, stirring constantly.
Add the black pepper.
Season to taste with the salt.
Serve with warm corn bread.
Optional items:
Cooked shredded chicken breast.
I love soups when the weather turns cold here in Michigan. Here is a favorite I hope you like.
Cheesy Corn Chowder
½ stick butter or margarine, or ¼ cup extra virgin olive oil.
¼ C. flour.
1 Tsp. Powdered cumin.
1 medium bay leaf.
1 1/2 C. Yellow onion, ¼ inch dice.
2 C. potatoes, peeled and cut into ½ inch dice.
2 C. Light chicken broth, vegetable broth or water.
1 C. whole milk.
2 C. Grated sharp cheddar cheese.
3 C. frozen corn kernels. (1 bag)
½ Tsp. Fresh ground black pepper.
Salt to taste.
Heat the butter (margarine or olive oil) until melted, add the onions and cook over moderate heat until the onions are translucent, (about 3-5 minutes) add the bay leaf and cumin, cook 1-2 minutes more, add the flour and stir to make a roux, cook an additional 3 minutes.
Add the chicken broth or water and bring to a simmer.
Add the potatoes and cook until just fork tender.
Remove the bay leaf.
Add the corn, return to a simmer.
Reduce the heat and add the milk.
Add the cheese, stirring constantly.
Add the black pepper.
Season to taste with the salt.
Serve with warm corn bread.
Optional items:
Cooked shredded chicken breast.
