Recipe - Corn Cheddar Chowder

2 lg Potatoes, peeled cut into
One half " cubes)
4 cup Water
1 Bay leaf
One fourth teaspoon Sage
Three fourths teaspoon Whole cumin (or more)
6 tablespoon Butter
2 Onions finely chopped
6 tablespoon Flour
2 One half cup Heavy cream
1 One fourth pound Frozen corn kernels
Thawed
3 cup Grated cheddar
One fourth cup Chopped fresh parsley
Salt and pepper

Put pots into a very large saucepan with water, bay leaf, sage, cumin.
Bring to a oil; reduce heat to medium; cook till tender, 1015 minutes. Do
not drain.

Meanwhile, saute onions in butter over low heat until transparaent, about
15 min. Don't let brown.

Add flour and cook 10 min more, stirring frequently.

When the pots are tender, add cream and corn to the pot and bring mixture
?to a boil. Add the onion/butter/flouw mixture and simmer, stirring
frequently, until soup thickens, about 10 min. [Refrigerate at this
point.]

Reduce heat to low; stir in cheese and parsley. Salt and (lots of) pepper
to taste.

Recipe By : Jeannie

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip