Potato, Corn, and Cheese Chowder

“Of the many, many Rolling Prairie recipes that have been sampled over the past five years, this soup stands out as one of the all time favorites.”
— Rolling Prairie Cookbook

Potato, Corn, and Cheese Chowder

From Rolling Prairie Cookbook

Serves 4 people

Ingredients:

3 medium potatoes, scrubbed and diced

3 cups water

1 bay leaf

1/2 teaspoon salt

1 tablespoon canola oil

1 medium onion, finely chopped

3 tablespoons unbleached white flour

1 1/2 cups corn kernels (fresh or frozen)

1/2 teaspoon teaspoon groud cumin

1 tablespoon fresh chives, chopped (or 1 teaspoon dried chives)

1/4 cup chopped parsley

Scant 1/4 teaspoon ground nutmeg

1/4 teaspoon black pepper

4 ounces reduced-fat Cheddar cheese, grated

Method:

  1. Boil diced potatoes in water with bay leaf and 1/4 teaspoon salt until barely tender.

  2. While potatoes are cooking, sauté onions in oil over medium-low heat until tender and nearly transparent (add a few tablespoons of water if onions begin to stick).

  3. Add flour to sautéed onions and mix thoroughly. Add milk gradually, stirring constantly.

  4. Pour this mixture slowly into the cooked potatoes and their water, along with the corn kernels.

  5. Add cumin, chives, parsley, nutmeg, the remaining 1/4 teaspoon salt, and pepper. Let the soup simmer over very low heat for approximately 15 minutes.

  6. Add in the grated cheese and stir until completely melted. If chowder seems too thick, thin with milk or water. Serve immediately.

Nutritional information per serving, 4 servings per recipe. Calories: 310. Protein: 17g. Total fat: 8.9g (sat fat: 3.3g). Carbohydrates: 38g. Cholesterol: 22.5mg. Sodium: 571mg. Vitamin A: 24%. Vitamin C: 24% DV.

Nancy O'Connor