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Cheesy Corn Chowder

Chow down on Cheesy Corn Chowder tonight. Made with fresh ingredients and a splash of white wine this savory cheesy chowder recipe will have you coming back, bowl after bowl. Don't miss out on this gratifying corn chowder.

Serves: 4

  • 1 large potato, peeled and diced
  • 3/4 pint boiling salted water
  • 1 bay leaf
  • 1/4 teaspoon dried sage
  • 1/2 teaspoon cumin seeds
  • 3 tablespoons butter
  • 1 onion, finely chopped
  • 3 tablespoons flour
  • 1/2 pint double cream
  • kernels from 2 cobs of corn
  • chopped chives and parsley
  • 1/4 teaspoon nutmeg
  • salt, to taste
  • pepper, to taste
  • 4 ounces sharp Cheddar cheese, grated
  • 4 tablespoons dry white wine
  1. 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.
  2. 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.
  3. Pour this sauce into the potatoes and their water, adding also the fresh corn kernels.
  4. Add the chopped herbs, and the rest of the seasonings and let the soup simmer gently for about 10 minutes.
  5. Then stir in the grated cheese and the wine and mix well; heat until the cheese is completely melted, correct the seasoning, and serve.

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