Corn and Cheddar Chowder
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 580 |
| pro | 26 g |
| total fat | 27 g |
| carb | 64 g |
Corn and Cheddar Chowder, chock-full of veggies, this chowder is great with a spinach salad. End the meal with wedges of watermelon.
Ingredients
- 2 tsp butter
- 1 onion, chopped
- 1 clove garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 tbsp all-purpose flour
- 1-1/2 cups diced new potatoes
- 1-1/2 tsp chopped fresh thyme leaves
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 bayleaf
- pinch hot pepper flakes
- 1 cup vegetable stock or chicken stock
- 1-1/4 cups milk
- 1 cup corn niblets
- 1 cup shredded old cheddar cheese
- 1/4 cup diced sweet red peppers
Preparation
In saucepan, melt butter over medium heat; cook onion, garlic, carrot, celery and potatoes, stirring, for 3 minutes. Add flour, thyme, salt, pepper, bay leaf and hot pepper flakes; stir for 30 seconds. Whisk in stock. Bring to boil; reduce heat and simmer, covered, for about 10 minutes or until potatoes are just tender.
Stir in milk and corn; cook over low heat, covered, for about 8 minutes or until corn is tender. (Can be cooled, covered and refrigerated for up to 1 day; reheat over low heat.) Add cheese; cook, stirring, just until melted. Discard bay leaf; taste and adjust seasoning. Garnish with red pepper.
- Keywords : Corn; Cheddar cheese; Soup; Vegetarian; Simmer;
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