Down East 2013 ©
A family corn chowder recipe for these single digit days.
As the temps plummet into the single digits and even hit the negatives this week, hot soup will be making a regular appearance on our family's dinner table. This family favorite is an all-time award-winning (probably not really) crowd-pleasing (but this is true) version of the classic corn chowder. If you're so inclined, we've even substituted the cream with coconut creamer, the flour with gluten-free and the cheese with goat cheddar to make this one gluten and cow dairy free and again, thumbs up all around!
What you'll need:
1 large potato peeled and finely diced
2 cups water
1 bay leaf
1/2 t cumin seed
1/4 t dried sage
3 T butter or margarine
1 onion, finely chopped
3 T flour
1 1/4 cup heavy cream
10 oz package frozen corn
2 cups cheddar cheese, shredded
1/2 cup dry white wine
salt and pepper to taste
fresh chives and/or parsley for garnish
What to do:
Boil water in large pot. Add potato, bay leaf, cumin seeds and sage and cook until potatoes are done, approx. 20 minutes.
Meanwhile, melt butter and saute onion until clear, about 5 minutes. Stir in flour and slowly whisk in heavy cream. Add mixture to potatoes. Also add corn and salt and pepper and simmer for 10 minutes.
Finally, stir in cheese and wine and mix until cheese is melted. Garnish with parsley and chives.
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