Cheddar Corn Chowder

4
Servings
15m
Prep Time
40m
Cook Time
55m
Ready In


"I love this soup! 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."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (523.3 g)
  • Calories 663.8
  • Total Fat - 43.4 g
  • Saturated Fat - 24.1 g
  • Cholesterol - 127.4 mg
  • Sodium - 1567.9 mg
  • Total Carbohydrate - 39.8 g
  • Dietary Fiber - 5.6 g
  • Sugars - 2.8 g
  • Protein - 31.4 g
  • Calcium - 632.8 mg
  • Iron - 2.5 mg
  • Vitamin C - 28.5 mg
  • Thiamin - 0.3 mg

Step 1

Melt butter. Add onion, potato, bay leaf, cumin and sage. Cook stirring for about 5 minutes.

Step 2

Blend in flour and then whisk in stock and cream. Bring to a boil and reduce heat and simmer 30 minutes, stirring often.

Step 3

Add corn, parsley, onions, nutmeg, and wine. Simmer for another 5 minutes until heated through.

Step 4

Remove bay leaf.

Step 5

Stir in cheese and heat until melted (DO NOT BOIL). Garnish with bacon bits.

Tips & Variations


No special items needed.

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