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Year of the Soup: Week 43

I’m growing tired of soup.  Soup lingering in tupperware bowls in the back of my fridge for weeks.  Soup splattered all over the kitchen counters and stove (yes, I’m messy.)  Soup recipes that seem like a good idea until you smell the contents bubbling on your stove.  I’m just a bit over the whole thing.  So it’s a good thing that this soup was so delicious, and left me with no leftovers to anguish over.  I fed it to a handful of willing friends last night, and the consensus was that this corn chowder is a keeper.  Only 9 more soups to go until the year is complete – I think I just might make it.

It’s been a hectic week, so my only blog post is about soup – apologies!  I’m off to St. Louis tomorrow to photograph a wedding at one of my favorite venues in the beautiful fall weather.  Look forward to seeing that wedding next week! :)

Cheddar, Corn and Potato Chowder

Ingredients

3 tablespoons butter
1 yellow onion, chopped
1 tablespoon flour
32 ounces vegetable broth
2 1/2 cup diced Yukon Gold potatoes (about 4 large)
2 cups frozen yellow corn
2/3 cup milk
1 1/2 cup shredded sharp cheddar cheese
Salt and pepper to taste

Directions

In a large saucepan over medium high heat, melt butter and sauté onion about 5 minutes, until tender. Mix in flour, coating the onion. Add broth and bring to a boil, whisking constantly until smooth. Reduce heat, add potatoes and simmer 20 minutes until tender. Stir in corn and milk. Cook another 5 minutes, remove from heat and stir in cheddar cheese. Season with salt and pepper. Garnish, if desired.

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