Corn & Potato Chowder

By KimberlySeverino

Ingredients

• ● 3 tbsps. butter
• ● 1 yellow onion, chopped
• ● 1 tbsp. flour
• ● 32 ounces vegetable broth
• ● 2 1/2 cups diced Yukon Gold potatoes (about 4 large)
• ● 2 cups frozen yellow corn
• ● 2/3 cup milk
• ● 1 1/2 cup shredded sharp cheddar cheese
• ● Salt and pepper to taste
• ● pinch of cayenne pepper (garnish)

Preparation

Step 1

1. In a large saucepan over medium high heat, melt butter and sauté onion about 5 minutes, until tender.
2. Mix in flour, coating the onion.
3. Add broth and bring to a boil, whisking constantly until smooth.
4. Reduce heat, add potatoes and simmer 20 minutes until tender.
5. Slightly mash potatoes in soup; then stir in corn and milk.
6. Cook another 5 minutes, remove from heat and stir in cheddar cheese.
7. Season with salt and pepper. Garnish, if desired.