Corn and Cheese Chowder
Ingredients
- 4 large unpeeled potatoes diced
- 4 cups water or stock
- 2 to 3 bay leaves
- 1 tbsp. butter
- 1 cup chopped onion 2 onions
- 1 tsp. cumin seed
- 3 cups corn kernels fresh or frozen
- 1 envelope Lipton’s Cup of Soup cream of chicken
- 2 Tbs. unbleached white flour
- 1 cup light cream
- 2 cups grated cheese (combination of Monterey Jack and cheddar or your favorites)
- 1 Tbs. chopped fresh chives
- ½ cup minced parsley
- 1 tsp. salt
- Dash black pepper
Instructions
- Combine potatoes, water or stock, and bay leaves in a 3 quart soup pot. Bring to a boil and simmer, covered, until tender.
- Meanwhile, melt the butter in a frying pan and sauté the onions with cumin seed until brown.
- Add to soup, then add corn and 1 packet Lipton’s Cup of Soup, Cream of Chicken.
- Mix flour with cream until smooth, then add slowly to soup.
- Add grated cheese, about ½ cup at a time, and stir until melted.
- Keep heat low and watch the bottom of the pot for sticking. Can curdle if allowed to boil.
- When all the cheese is melted in, add chives and parsley
- Season with salt and pepper, and serve.
