It's National Homemade Soup Day

Perfect timing for National Homemade Soup Day. It is a little chilly here in WNC - not cold like you get in the North, but a little nip in the air. And it is Saturday, so we have some time to put together a soup.

I am offering one of our family favorite soup recipes: Corn and Cheddar Cheese Chowder. It is a thick creamy decadent and filling soup that is easy to make. Just add some crusty bread, and maybe a salad, and you have soul-warming meal.

Enjoy!

 

CORN AND CHEDDAR CHEESE CHOWDER


1 large potato
2 cups boiling salted water
1 bay leaf
1/4 teaspoon dried sage
1/2 teaspoon cumin seeds
3 tablesppon butter
1 onion, finely chopped
3 tablespoon flour
1 1/4 cups heavy cream
1 small bag frozen corn
chopped chives and parsley
1/4 teaspoon nutmeg
salt and pepper
1 1/2 cups sharp cheddar cheese, grated
4 to 5 tablespoons dry white wine (optional)


1. Peel and dice the potato and boil it in the salted water with the bay leaf, sage, and cumin seeds until just barely tender - about 15 to 20 minutes.


2. Melt the butter in a saucepan and saute the chopped onion in it for a while until it begins to soften, then add the flour. Mix well and and cook for a minute or two. Add the cream, stirring with a whisk to get rid of the lumps. Cook for a few minutes to until the roux starts to thicken.


3. Pour the cream mixture into the potatoes and their water. Add the corn. Add the chopped herbs and the rest of the seasonings and let the soup simmer gently for about 10 minutes. Then stir in the cheese and the wine (if using) and mix well. Heat until the cheese is completely melted.
 

Michael Liss