here is a recipe i made today for cheesy corn chowder. it is a bit more complex than the potato leek soup, but it’s really worth it!
1 large potato, peeled and diced (i used more)
2 cups water (you may end up needing more than this- use your judgement and add some if it looks like you need it…)
1 bay leaf (i used a few because i love the flavor)
1/4 tsp sage (i left this out because i didn’t have any)
1/2 tsp cumin
3 TBSP butter
1 onion, chopped (i used 2, because how can you go wrong with onions in soup???)
3 TBSP flour
1-1/4 cup milk, buttermilk, or cream
1/4 tsp nutmeg (i used allspice instead cuz that’s what i had)
1-1/2 to 2 cups grated cheddar cheese (i used whatever bits and pieces of whatever blocks of cheese i wanted to finish up in the fridge)
2 cups of corn (you can use fresh, frozen, dehydrated, or whatever…) (use 2 cups as a guideline, but feel free to add more or less…)
i also added a few carrots, sliced into thin coins…
cook potatoes (and i put in the carrots) and spices in water until barely tender (15-20 minutes). in a separate pan, saute onion in butter until tender; blend in flour. off heat, gradually add in milk, stirring constantly. stir milk mixture into potato mixture, and stir to avoid lumps- simmer. add cheese and stir through until it melts. add corn and leave on a simmer until it just smells too good to wait any more…
eat with bread or crackers or just a big ‘ole spoon.
when i was younger and had more time i served this in a bread bowl. now i just dish it out. perfect winter comfort food, and a perfect way to use stuff from your freezer and bits of stuff you have lying around. also, it’s a very adaptable and forgiving recipe- my favorite kind (have you noticed?)!