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Receta Corn Cheddar Chowder

Name: Corn Cheddar Chowder
Ingredients: 2 lrg Potatoes, peeled -- cut into 1/2 " cubes); 4 c. Water; 1 x Bay leaf; 1/4 tsp Sage; 3/4 tsp Whole cumin -- (or possibly more); 6 Tbsp. Butter; 2 x Onions -- finely minced; 6 Tbsp. Flour; 2 1/2 c. Heavy cream; 1 1/4 lb Frzn corn kernels -- Thawed; 3 c. Grated cheddar; 1/4 c. Minced fresh parsley Salt and pepper

de Global Cookbook

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Ingredientes

2 lrg Potatoes, peeled -- cut into 1/2 " cubes)
4 c. Water
1 x Bay leaf
1/4 tsp Sage
3/4 tsp Whole cumin -- (or possibly more)
6 Tbsp. Butter
2 x Onions -- finely minced
6 Tbsp. Flour
2 1/2 c. Heavy cream
1 1/4 lb Frzn corn kernels -- Thawed
3 c. Grated cheddar
1/4 c. Minced fresh parsley Salt and pepper

Direcciones

Put pots into a very large saucepan with water, bay leaf, sage, cumin.
Bring to a oil; reduce heat to medium; cook until tender, 10-15 min. Don't drain.
Meanwhile, saute/fry onions in butter over low heat till transparaent, about 15 minutes. Do not let brown.
Add in flour and cook 10 minutes more, stirring frequently.
When the pots are tender, add in cream and corn to the pot and bring mix to a boil. Add in the onion/butter/flouw mix and simmer, stirring frequently, till soup thickens, about 10 minutes. [Chill at this point.]
Reduce heat to low; stir in cheese and parsley. Salt and (lots of) pepper to taste.