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Cheddar, Corn and Potato Chowder

Contributed By: Paula | See all of Paula's recipes
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Active Time:  15 Minutes
Total Time:  45 Minutes
  6 Servings
A hearty and satisfying chowder. Can be vegetarian by omitting the bacon.
3 TB sweet cream butter
1 yellow onion, chopped
2 ribs celery, sliced
32 oz vegetable broth
2 1/2 cups diced Yukon Gold potatoes (about 4 large)
2 cups frozen yellow corn
1 tbsp flour
2/3 cup milk
1 1/2 cups shredded sharp cheddar cheese
sea salt and ground pepper to taste
4 slices crisp bacon, crumbled (optional)
pinch of cayenne pepper and chopped parsley for garnish (optional)
In a large saucepan over medium high heat, melt butter and saute onion and celery about 5 minutes, until tender. Mix in flour, coating the onion and celery. Add broth and bring to a boil, whisking constantly until smooth. Reduce heat, add potatoes and simmer 20 minutes until tender. Slightly mash potatoes in soup (leaving some large dices), then stir in corn and milk. Cook another 5 minutes, remove from heat and stir in cheddar cheese and crumbled bacon (if using). Season with salt and pepper. Garnish, if desired.

Date Added: 08/11/2009
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