Corn and Cheddar Chowder

Ingredients

• 1  bay leaf 
• 3 tablespoons butter 
• 2 cups chicken stock see 
• 1.5 cups corn kernels frozen
• 0.5 teaspoon cumin 
• 0.3 teaspoon sage dried
• 0.3 cup cooking wine dry white
• 3 tablespoons flour all-purpose
• 2 tablespoons chives fresh chopped
• 1.5 cups milk 
• 1  onion chopped
• 2 tablespoons parsley chopped
• 1 large potatoes diced peeled
• 6 servings salt and pepper to taste
• 2 cups cheddar cheese shredded

Equipment

• sauce pan
• whisk

Directions

1. In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin, and sage.
2. Saute about 5 minutes, until the onion is tender.
3. Mix in the flour, coating the onion and potato.
4. 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.
5. Mix the corn, parsley, chives, and wine into the saucepan, and cook about 5 minutes, until heated through.
6. Remove the bay leaf, and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.