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Corn chowder with cheese.

Corn Chowder with Cheese

Add cheese to this chowder.

3 tablespoons butter or margarine

1 clove garlic, pressed or minced

2 large onions, chopped

4 cups regular-strength chicken broth

1/2 teaspoon dry thyme leaves

1 bay leaf

1 pound thin-skinned potatoes

3 cups (1 ib.) frozen corn kernels, thawed

2 cups milk

1/2 cup whipping cream Salt and pepper

1 1/2 cups (6 oz.) shredded sharp cheddar cheese

In a 5- to 6-quart pan, combine butter, garlic, and onion. Stir over medium heat until onion is soft. Add broth, thyme, and bay leaf; bring to boiling. Scrub potatoes and cut into 1/2-inch cubes. Add potato cubes to boiling broth, cover, and simmer until potatoes are tender when pierced, 10 to 15 minutes.

Add corn, milk, and cream. Stir the soup over low heat until hot (do not boil). Pour into a tureen, then ladle into bowls at the table. Add salt and pepper to taste. Pass the shredded cheddar cheese to add to individual servings. Makes 4 to 6 servings.-- Cathy Lenihan, Pendleton, Ore.

Photo: Sprinkle shredded cheddar cheese over bowls of corn-and-potato chowder
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Feb 1, 1986
Words:188
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