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Cheddar, Corn and Potato Chowder




Source of Recipe


Whole Foods


Recipe Introduction


Readers say that they used red or other potatoes, what ever they had on hand


List of Ingredients




3 tablespoons butter*
1 yellow onion, chopped
1 tablespoon flour*
32 ounces vegetable broth*
2 1/2 cup diced Yukon Gold potatoes (about 4 large)
2 cups frozen yellow corn*
2/3 cup milk*
1 1/2 cup shredded sharp cheddar cheese*
Salt and pepper to taste
Pinch of cayenne pepper (garnish)
Chopped parsley (garnish)
Method

In a large saucepan over medium high heat, melt butter and sauté onion about 5 minutes, until tender. Mix in flour, coating the onion. Add broth and bring to a boil, whisking constantly until smooth. Reduce heat, add potatoes and simmer 20 minutes until tender. Slightly mash potatoes in soup, then stir in corn and milk. Cook another 5 minutes, remove from heat and stir in cheddar cheese. Season with salt and pepper. Garnish, if desired.
Nutrition

Per serving (about 19oz/535g-wt.): 450 calories (210 from fat), 23g total fat, 13g saturated fat, 70mg cholesterol, 1200mg sodium, 47g total carbohydrate (4g dietary fiber, 6g sugar), 17g protein

Recipe