*  Exported from  MasterCook  *
 
                       SWEET CORN AND CHEDDAR CHOWDER
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Main dish
                 Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       tb           Butter
    1       lg           Onion -- chopped
    1                    Celery stalk -- chopped
    1                    Carrot -- chopped
    2       ts           Dry mustard
    1 1/2   c            Canned chicken broth
      3/4   lb           Potatoes -- peel & dice
    1       tb           Chopped fresh thyme or
    1       t            -dried thyme
    1       lg           Bay leaf
    3       c            Corn kernels -- fresh or
                         - frozen
    3       c            Half and half or milk
    2       c            Shredded sharp cheddar
                         - cheese
    1                    Green onion -- thinly sliced
 
   Melt 3 Tbsp of the butter in a heavy large saucepan
   over medium heat.  Add the chopped onion, celery and
   carrot and saute until vegetables begin to soften,
   about 5 minutes.  Mix in 2 tsp dry mustard.  Add 1 1/2
   cups canned chicken broth, potatoes, bay leaf, and
   thyme.  Bring mixture to a boil. Reduce heat to low,
   cover saucepan and simmer until potaotes are almost
   tender, about 10 minutes.  Add the corn and half and
   half.  return soup to a simmer. Cover saucepan and
   cook until vegetables are tender, about 6 minutes.
   Reduce heat to very low and add the cheddar cheese to
   the soup, mixing until cheese is just melted. Season
   soup to taste with salt and pepper. Ladle soup into
   deep bowls, and garnish with remaining cheese and
   green onion and serve.
   
   From Bon Appetit; August 1991
   
   Shared by Robert Rostrup
  
 
 
                    - - - - - - - - - - - - - - - - - -