SWEET CORN AND CHEDDAR CHOWDER

SWEET CORN AND CHEDDAR CHOWDER image

Number Of Ingredients 13

Previous Next

3 tablespoon Butter
1 large Onion; chopped
1 Celery stalk; chopped
1 Carrot; chopped
2 teaspoon Dry mustard
1½ cup Canned chicken broth
¾ pounds Potatoes; peel & dice
1 tablespoon Chopped fresh thyme or dried thyme
1 large Bay leaf
3 cup Corn kernels; fresh or frozen
3 cup Half and half or milk
2 cup Shredded sharp cheddar cheese
1 Green onion; thinly sliced

Steps:

Melt 3 Tbsp of the butter in a heavy large saucepan over medium heat. Add the chopped onion, celery and carrot and saute until vegetables begin to soften, about 5 minutes. Mix in 2 tsp dry mustard. Add 1 1/2 cups canned chicken broth, potatoes, bay leaf, and thyme. Bring mixture to a boil. Reduce heat to low, cover saucepan and simmer until potaotes are almost tender, about 10 minutes. Add the corn and half and half. return soup to a simmer. Cover saucepan and cook until vegetables are tender, about 6 minutes. Reduce heat to very low and add the cheddar cheese to the soup, mixing until cheese is just melted. Season soup to taste with salt and pepper. Ladle soup into deep bowls, and garnish with remaining cheese and green onion and serve.