Email to Cat      

Corn & Cheddar Chowder

Source of Recipe


The Columbine Kitchen at Purgatory, CO






List of Ingredients



• 3 Tbsp butter
  
• 1 large onion, chopped
  
• 1-3/4 lbs. red potatoes, diced
  
• 3 cups frozen corn
  
• 6 cups half-and-half
  
• 3 cups chicken stock
  
• 2 tsp thyme, crumbled
  
• 3 cups shredded Cheddar cheese
  






Instructions



1. Saute onion in butter over medium heat until tender. Add potatoes, corn, thyme, and chicken stock. Simmer until potatoes are tender, about 20 minutes.
   
   
2. Add half-and-half; heat to boiling point (do not boil). Remove from heat; stir in cheese until melted. Adjust seasoning; serve immediately.
   
   Serve with a tossed green salad and hot-from-the-oven cornbread.