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Score: 3

Gooseberry Patch Corn-Cheddar Chowder safe

Hearty and wonderful soup for the colder days of fall and winter.

By valeriefender

2009-10-08 22:34:15

This is a wonderful recipe that I found in my "Gooseberry Patch" cookbook. Such a wonderful soup for the colder months and easily made gluten free!

Prep time 15 minutes
Cooking time 30 minutes
Servings 4


3 Tablespoons butter
1 large onion, chopped
2 vegetable or chicken bouillon cubes (Knorr or Hormel are generally safe)
1 Tablespoon rice flour
2 teaspoons dry mustard
1/4 teaspoon cayenne pepper
1 1/2 teaspoons dried thyme
6 medium potatoes, peeled and diced
16 ounce bag frozen corn
2 cups half and half
1 cup milk
2 cups cheddar cheese, shredded
1/2 teaspoon celery salt


In a large, heavy saucepan, melt butter. Add onion and cook 8 or 9 minutes, until softened. Dissolve bouillon in 2 1/2 cups of boiling water; set aside. Combine flour, mustard, cayenne pepper and thyme in small container, add to saucepan and cook over low heat another 2 minutes, stirring constantly. Stir in bouillon mixture and bring to a simmer. Add potatoes and cook, coverd, over low heat, approximately 20 minutes, until tender. Add the corn, half and half and milk and bring to a simmer. Remove pan from heat and stir in shredded cheese and celery salt, stirring until thoroughly combined. Serves 4

Category Soup
Cuisine North American
Diet Choices gluten-free
Tags cheese Corn dinner fall family milk potatoes soup


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