Cheddar Corn Chowder Recipe
My children absolutely love this rich, zippy soup. They have just one complaint - it seems I never make a big enough batch to suit them!
8 Servings
Prep: 20 min.
Cook: 30 min.
Ingredients
1 medium onion, chopped
1 cup diced sweet red pepper, divided
2 tablespoons butter
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
2 large potatoes, diced
1 can (11 ounces) whole kernel corn, drained or 1-1/2 cups frozen corn
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
2 cups milk
1-1/2 cups (6 ounces) shredded cheddar cheese
4 green onions, thinly sliced
Directions
In a large saucepan, saute onion and 1/2 cup red pepper in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 1 minute or until thickened.
Add the potatoes, corn, mustard, paprika, salt, pepper flakes and pepper; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Add milk and remaining red pepper; cook and stir until soup comes to a boil. Remove from the heat; stir in cheese until melted. Sprinkle with green onions. Yield: 8 servings (2 quarts).
Cheddar Corn Chowder published in Country Woman Christmas Annual 2007, p48
Tip
Cheddar Tip
Select sharp cheddar when using packaged shredded cheese from recipes that you'd like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
No comments:
Post a Comment