Corn Chowder

By Bostoncook

Ingredients

• 1 large potato, peeled and in small dice
• 2 1/2 cups water
• 1 tablespoon butter
• 1 1/2 cups chopped onion
• 1 1/2 teaspoons salt
• 1 stalk celery, minced
• 1 pound frozen corn, defrosted
• pepper
• 1/4 teaspoon thyme
• 1/2 teaspoon basil
• 1 cup half-and-half, fat free, may need more
• 8 ounces reduced fat cheddar cheese, grated

Details

Servings 6

Preparation

Step 1

1. Place potato and water in pan, bring to a boil, reduce heat and simmer until tender but not mushy. Set aside.

2. Saute onion and salt in butter 5 mins.

3. Add celery, saute 5 mins. Add potatoes with liquid, pepper, and herbs. Stir well and cover. Reduce heat and simmer 5 mins. Puree.

4. Just before serving, add cheese, a bit at a time, until melted in. When all the cheese has been added, add half and half to taste (may need more - depending on preference of thickness of soup). Heat through.

Notes: use Cabot light white cheddar - not sure how regular yellow cheddar would taste. Can also use part milk for the half and half to make it a bit less rich. Or of course whole fat half and half.