INGREDIENTS:

• 3 TBS butter
• 1 chopped onion
• 1 large peeled and diced potato
• 1 bay leaf
• 1/2 tsp cumin
• 1/4 tsp dried sage
• 3 TBS flour
• 2 c. homemade chicken stock
• 1 1/2 c. milk
• 1 1/2 c. frozen corn kernels
• 2 TBS chopped parsley
• 2 TBS chopped fresh chives
• 1/4 c. dry white wine
• 2 c. shredded Cheddar cheese
• salt and pepper to taste
  
  DIRECTIONS:

• 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.
• Stir in the flour, coating the onion and potato.
• Add the chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potatoes are tender.
• Stir in the chives, corn, parsley, and wine into the saucepan, and cook until heated through. Remove the bay leaf.
• Add cheddar cheese and stir until the cheese is melted and blended. Season with salt and pepper.
• Ladle into bowls and serve. Enjoy this homemade corn and cheddar chowder recipe.
  
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