Rating: 4.5 stars
99 Ratings
  • 5 star values: 66
  • 4 star values: 30
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

A yummy creamy chowder. Always a winner in our house!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin, and sage. Saute about 5 minutes, until the onion is tender. Mix in the flour, coating the onion and potato. Pour in the chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potato is tender.

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  • Mix the corn, parsley, chives, and wine into the saucepan, and cook about 5 minutes, until heated through. Remove the bay leaf, and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.

Nutrition Facts

348 calories; protein 14.7g; carbohydrates 27.8g; fat 19.9g; cholesterol 59.7mg; sodium 307.1mg. Full Nutrition
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