Momentum - Business to Business Online Magazine MOMENTUM FEB 2018 | Page 9

A Recipe From Jane McFaddin
Cooking Corner
Corn & Cheddar Cheese Chowder
Ingredients
• 1 large potato, peeled and diced
• 2 cups boiling salted water
• 1 bay leaf
• 1/4 teaspoon dried sage
• 1/2 teaspoon cumin seeds
• 3 tablespoons butter
• 1 onion, finely chopped
• 3 tablespoons flour
• 1 1/4 cups cream or milk
• Kernels from 2 ears of corn (or 2 cups frozen)
• Chopped chives and parsley
• 1/4 teaspoon nutmeg
• Salt and pepper
• 1 1/2 cups sharp cheddar cheese
• 4 to 5 tablespoons dry white wine
Directions
1. Peel and dice the potato and boil it in the salted water with the bay leaf, sage and cumin seeds until potato is
just barely tender, about 15-20 minutes
2. Melt the butter in a saucepan and sauté the chopped onion in it for a while then add the flour. Mix well and
add the cream or milk, stirring with a whisk.
3. Pour this sauce into the potatoes and their water, adding also the corn kernels. Add the chopped herbs and
the rest of the seasonings and let the soup simmer gently for about 10 minutes.
4. Then stir in the grated cheese and the wine and mix well. Heat until the cheese is completely melted, correct
the seasoning and serve.
Serves 4-6
Recipe from "The Vegetarian Epicure,” by Anna Thomas
MOMENTUM / February 2018
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