Corn Chowder

I found this recipe at allrecipes.com and tweeked it. Don said this was the best soup I have made in years!

3 tablespoons butter

3 tablespoons flour

1 onion, chopped

1 large potato, peeled and diced

1 bay leaf

½ teaspoon cumin

(dash) cayenne pepper

¼ teaspoon dried sage
1 tablespoon dried parsley

2 cups chicken stock or vegetable stock
1 1/4 cups milk

1½ cups frozen corn kernels

2 tablespoons fresh chopped chives

⅓ cup heavy cream

2 cups Tillamook Medium Cheddar Cheese shredded



1. In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin, parsley, and sage. Saute about 5 minutes, until the onion is tender. Mix in the flour, coating the onion and potato. Pour in the chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potato is tender.

2. Mix the corn, chives, and cream into the saucepan, and cook about 5 minutes, until heated through. Remove the bay leaf, and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.