Corn and Cheddar Chowder Recipe

In a large saucepan over medium high heat melt the butter and stir in the onion potato bay leaf cumin 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.

Mix the corn parsley chives and wine 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.