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White Corn Chowder with Smoked Goat Ched




Source of Recipe


Chyrel


List of Ingredients




Assemble:
1 or 2 large potatoes, peeled and diced
1 onion, finely chopped
3 carrots, finely chopped, 3 ribs of celery, finely chopped
4 oz. butter
2 cloves garlic, crushed
2 tablespoons flour
1/2 cup white wine
1 red bell pepper, cored and seeded and chopped
3 cups of white corn kernels (5 ears)
2 cups vegetable stock
5 cups cream (or use less cream and more vegetable stock if you wish)
8 oz. grated Redwood Hill Farm smoked goat cheddar
salt and white pepper to taste
2 tablespoons chopped parsley



Recipe



Bring a pot of water to a boil and add potatoes. Cook until just soft (about 8 minutes).
Drain and set aside.

Melt the butter in a heavy based saucepan and add the carrots, celery, garlic and
onions. Saute over a medium heat until the onions turn glassy, about five minutes. Add
the corn and cook for a further two minutes.

Add the flour and cook for about two minutes. Add the white wine and vegetable stock,
stirring well. Bring to a boil and then add the cream. Return to a boil and simmer for
15-20 minutes until the vegetables are soft.

Add the potatoes and the diced red bell peppers. (The soup can be made this far if
you wish to make it ahead. Add the cheese only when ready to serve.)

Add the grated goat cheese and season with salt and pepper to taste. Heat the soup
until the cheese melts. Do not let it come to a boil as the cheese may break.

Serve hot, sprinkled with chopped parsley