Horn of the Moon Cookbook: Corn and Cheese Chowder

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Corn and Cheese Chowder </Nam></Summ>

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* Exported from MasterCook *

 

Corn and Cheese Chowder

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : chowders corn

soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 large unpeeled potatoes -- diced

4 cups water or stock

2 bay leaves -- (2 to 3)

1 tablespoon butter

1 cup chopped onion (2 onions)

1 teaspoon cum -- in seed

3 cups corn kernels -- fresh or frozen

2 tablespoons unbleached white flour

1 cup heavy cream

2 cups grated cheese (a combination of Monterey -- or your

favorites)

Jack and cheddar

1 tablespoon chopped fresh chives

1/2 cup minced fresh parsley

1 teaspoon salt

1 dash black pepper

 

Combine potatoes, water or stock, and bay leaves in a 3-quart soup pot.

Bring to a boil and simmer, covered, until tender. Meanwhile, melt the

butter in a fry pan and saute the onions with cumin until brown. Add to

soup, then add corn. Mix flour with cream until smooth, then add slowly to

the soup. Add grated cheese, about 1/2 cup at a time, and stir until

melted. Keep heat low and watch the bottom of the pot. When all the cheese

is melted in, add chives and parsley, season with salt and pepper, and

serve. Makes 6 to 8 servings.

 

--

 

 

 

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 166 Calories; 13g Fat (64.8%

calories from fat); 2g Protein; 13g Carbohydrate; 2g Dietary Fiber; 45mg

Cholesterol; 297mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 0

Non-Fat Milk; 2 1/2 Fat.

 

NOTES : This chowder sold on the restaurant's opening day for 50 cents a

cup or 90 cents a bowl.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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<CatS>

<CatT>

chowders

</CatT>

<CatT>

corn

</CatT>

<CatT>

soups

</CatT>

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<IngR name= " unpeeled potatoes " unit= " large " qty= " 4 " >

<IPrp>

diced

</IPrp>

</IngR>

<IngR name= " water or stock " unit= " cups " qty= " 4 " ></IngR>

<IngR name= " bay leaves " qty= " 2 " >

<IPrp>

(2 to 3)

</IPrp>

</IngR>

<IngR name= " butter " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " chopped onion (2 onions) " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " cum " unit= " teaspoon " qty= " 1 " >

<IPrp>

in seed

</IPrp>

</IngR>

<IngR name= " corn kernels " unit= " cups " qty= " 3 " >

<IPrp>

fresh or frozen

</IPrp>

</IngR>

<IngR name= " unbleached white flour " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " heavy cream " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " grated cheese (a combination of Monterey " unit= " cups " qty= " 2 " >

<IPrp>

or your favorites)

</IPrp>

</IngR>

<IngR name= " Jack and cheddar " ></IngR>

<IngR name= " chopped fresh chives " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " minced fresh parsley " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " black pepper " unit= " dash " qty= " 1 " ></IngR>

<DirS>

<DirT>

Combine potatoes, water or stock, and bay leaves in a 3-quart soup pot.

Bring to a boil and simmer, covered, until tender. Meanwhile, melt the

butter in a fry pan and saute the onions with cumin until brown. Add to

soup, then add corn. Mix flour with cream until smooth, then add slowly to

the soup. Add grated cheese, about 1/2 cup at a time, and stir until

melted. Keep heat low and watch the bottom of the pot. When all the cheese

is melted in, add chives and parsley, season with salt and pepper, and

serve. Makes 6 to 8 servings. & #013; & #010;

& #013; & #010; & #013; & #010;-----------------------\

------------------------ & #013; & #010;

& #013; & #010;

</DirT>

</DirS>

<Note>

This chowder sold on the restaurant's opening day for 50 cents a cup or 90

cents a bowl.

</Note>

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