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LOCATION: Recipes >> Soups >> Corn Chowder 23

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CORN AND CHEDDAR CHEESE CHOWDER

1 large potato, peeled and diced
3/4 pint boiling salted water
1 bay leaf
1/4 tsp. dried sage
1/2 tsp. cumin seeds
3 Tbsp butter
1 onion, finely chopped
3 Tbsp flour
1/2 pint double cream
kernels from 2 cobs of corn
chopped chives and parsley
1/4 tsp. nutmeg
salt
pepper
4 oz. sharp Cheddar cheese, grated
4 to 5 Tbsp dry white wine

Peel and dice the potato and boil it in the salted water with the
bay leaf, sage, and cumin seeds until just barely tender - about
15 to 20 minutes. Melt the butter in a saucepan and saute the
chopped onion in it for a while; then add the flour. Mix well and
add the cream, stirring with a whisk. Pour this sauce into the
potatoes and their water, adding also the fresh corn kernels. Add
the chopped herbs, and the rest of the seasonings and let the soup
simmer gently for about 10 minutes. Then stir in the grated cheese
and the wine and mix well; heat until the cheese is completely
melted, correct the seasoning, and serve.

Serves 4 to 6.

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