Corn and Cheddar Cheese Chowder (Anne Spencer)

Saute in 2 T butter or olive oil:
2 cloves garlic, chopped
medium onion, chopped
4-5 medium potatoes, cut into 1/2″ dice, approximately.
2 bay leaves
1/2 tsp sage
1 tsp cumin

Barely cover with water. Bring to boil, then simmer until the potatoes are tender.
Add 1  pck frozen corn (you can add straight from the freezer). Cook until corn is thawed.

In the meantime, prepare a cheese sauce:

4 T butter
1/3 cup flour
1 1/2  cups whole milk
2-3 cups shredded cheddar cheese (6oz)
1/4 cup white wine

Make cream sauce with butter, flour and milk. Pour into potatoes and corn mixture.
Add cheese and wine, salt and pepper. Stir and heat. You can also add a bit of red pepper flakes.

This is also good with bacon (fry and then add at the end) or ham – added anytime.

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