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Nutrition Facts
Serving Size 1 (473g) Recipe makes 4 servings
Calories 672
Calories from Fat 411		(61%)
Amount Per Serving		%DV
	Total Fat 45.8g	70%
	Saturated Fat 27.6g	137%
	Monounsaturated Fat 13.3g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.0g
Cholesterol 138mg		46%
Sodium 974mg		40%
Potassium 908mg		25%
Total Carbohydrate 40.6g		13%
	Dietary Fiber 4.0g	16%
	Sugars 2.9g
Protein 25.4g		50%
detailed view... how is this calculated?

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Cheddar Corn Chowder

Recipe #177704 | 50 min | 15 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: lazyme
Jul 15, 2006

This is another recipe from Aces, from the Best of Bridge series. It's quick, simple and tastes really good. You can also substitute canned corn for the frozen. ZWT Mid-West region (corn).

SERVES 4 (change servings and units)

Ingredients

3 tablespoons butter
1 onion, chopped
1 large potato, peeled and diced
1 bay leaf
1/2 teaspoon ground cumin
1/4 teaspoon sage
2 tablespoons flour
2 cups chicken broth
1 1/4 cups light cream
1 1/2 cups frozen corn kernels
2 tablespoons fresh parsley, chopped
2 tablespoons green onions, chopped
1/4 teaspoon nutmeg
1/4 cup dry white wine
2 cups cheddar cheese, grated
3-4 slices cooked bacon, crumbled

Directions

1
Melt butter. Add onion, potato, bay leaf, cumin and sage. Cook stirring for about 5 minutes.
2
Blend in flour and then whisk in stock and cream. Bring to a boil and reduce heat and simmer 30 minutes, stirring often.
3
Add corn, parsley, onions, nutmeg, and wine. Simmer for another 5 minutes until heated through. Remove bay leaf. Stir in cheese and heat until melted (DO NOT BOIL). Garnish with bacon bits.

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Featured Reviews for This Recipe

From: pattikay in L.A.

On Apr 8, 2008

This is almost identical to the corn and cheese chowder I make from the Vegetarian Epicure (except for the chicken stock and bacon). I usually add more potatoes - it is fabulous - one of my son's favorite foods. I would have posted it myself if this wasn't here already!

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From: 4Susan

On Nov 16, 2006

Yummy chowder! I doubled the recipe & used half the cheddar. Sautéd the potatoes & onion in the bacon grease instead of butter. Served with the green onions, bacon & some parmesean sprinkled on top. The wine was a great touch. Adults loved this but the kids didn't finish, though they loved the smell.

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From: Bev

On Oct 4, 2006

Superb! This soup could not be easier to make. I made as directed, adding a bit more cheese, because we are really cheesy people ; ) All the flavors of this soup blend very well together and I would not change a thing about it. Serve with either soda crackers or French bagette and a tossed green salad for the perfect meal. For a super and wonderful week night or weekend supper, make this soup and you will not be sorry ; ) Lazyme, you have some awesome recipes!

2 people found this review helpful

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From: mabers

On Oct 1, 2006

What's not to love about this soup? I can't think of anything...it is wonderful! Made it pretty much as written...in fact I didn't change a thing. It is perfect the way it is! Thanks lazyme!

1 person found this review helpful

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Read all 7 reviews