Name: Corn and Cheddar Chowder
Ingredients: 3 tablespoons butter; 1 onion, chopped; 1 large potato, peeled and diced; 1 bay leaf; 0.5 teaspoon cumin; 0.25 teaspoon dried sage; 3 tablespoons all-purpose flour; 2 cups chicken stock; 1.5 cups milk; 1.5 cups frozen corn kernels; 0.25 cup dry white wine; 2 tablespoons chopped parsley; 2 tablespoons chopped fresh chives; 2 cups shredded Cheddar cheese; salt and pepper to taste

Ingredients

3 tablespoons butter
1 onion, chopped
1 large potato, peeled and diced
1 bay leaf
0.5 teaspoon cumin
0.25 teaspoon dried sage
3 tablespoons all-purpose flour
2 cups chicken stock
1.5 cups milk
1.5 cups frozen corn kernels
0.25 cup dry white wine
2 tablespoons chopped parsley
2 tablespoons chopped fresh chives
2 cups shredded Cheddar cheese
salt and pepper to taste

Steps

Melt butter in a large saucepan over medium-high heat. Stir in onion, potato, bay leaf, cumin, and sage; sauté until onion is tender, about 5 minutes. Stir in flour until onion and potato are coated. Whisk in chicken stock and milk; bring to a boil, whisking constantly, until smooth. Reduce heat, simmer until potato is tender, about 30 minutes, stirring frequently.
Stir in corn, wine, parsley, and chives; cook until heated through, about 5 minutes. Remove and discard bay leaf; stir in Cheddar cheese until melted and blended. Season with salt and black pepper.