Corn Cheddar Chowder
I have also added fresh seafood to this recipe with very nice results, particularly Dungeness Crab.
Less than 1/2 hour from start to table. And so tasty!
1onion, thinly sliced
1sweet red pepper , diced
2potatoes, peeled & diced
1/2 tspdried mustard
2 cchicken broth
1/2 tsppaprika (smoked if possible) & 1/2 tsp salt.
1/4 tspcrushed red pepper flakes
1/4 tspfresh black pepper
2 can(s)kernel corn drained. (if i have time, i spread the corn on a cookie sheet and bake it for 15 minutes or until a little light brown forms on the kernels
2 cgrated old cheddar
4green onions, sliced
How to Make Corn Cheddar Chowder
- Cook onion and 1/2 of the red pepper in butter is a large saucepan. Slowly sprinkle in the flour and mustard, stirring constantly. Continuing to stir, gradually pour in the broth.
Add seasonings & cook over medium heat stirring constantly until thickened.
Add potatoes & corn, cook stirring often until mixture boils.
Reduce and cover for 20 minutes stirring occassionaly.
Increase heat, stir in milk and remaining red pepper. Do not let chowder boil.
When hot, sprinkle in the cheese and stir until melted.
Sprinkle with green onion if desired and serve immediately.
Note**I sometimes add a little Sherry and when corn is in season will use fresh ears of corn instead of canned. Never use frozen......just doesn't work.