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Corn and Potato Chowder




Source of Recipe


UticaOD


List of Ingredients




(Prepare a lighter version by substituting milk in place of half-and-half, if desired.)
2 tbsp. butter
2 medium potatoes, peeled and cut into 1/2-inch cubes
1 medium onion, chopped
1/4 tsp. ground sage
1 bay leaf
2 tbsp. flour
1/4 cup dry white wine
3 cups chicken broth
1 cup half-and-half or light cream
1 1/2 cups frozen corn
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. chopped green onions
1 tbsp. chopped fresh parsley


Recipe



In a large saucepan, melt butter over medium heat. Add potatoes, onions, sage and bay leaf; cook 5 minutes, stirring frequently. Stir in flour, then stir in wine and broth. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until potatoes are tender. Add half-and-half, corn, salt and pepper; mix well. Return to a boil. Reduce heat to medium-low; cook, uncovered, for an additional 5 minutes or until thoroughly heated. Remove bay leaf; stir in green onions and parsley. Makes four servings.
Tip: To make Cheddar Corn and Potato Chowder, use milk in place of the half-and-half. Before serving, stir in 2 cups shredded cheddar cheese; heat until melted.