Corn Cheddar Chowder

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3 tablespoons butter or 3 tablespoons margarine
• 1 large onion, chopped
• 2 teaspoons chicken bouillon granules (or 2 cubes) or 2 teaspoons vegetable bouillon granules (or 2 cubes)
• 2 1/2 cups water
• 1 tablespoon flour
• 2 teaspoons dry mustard
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon celery seed
• 1 1/2 teaspoons dried thyme
• 6 medium potatoes, peeled and diced (or 8 small potatoes)
• 16 ounces frozen corn
• 2 cups half-and-half
• 1 cup milk
• 2 cups cheddar cheese, shredded
• 1/2 teaspoon celery salt
• salt and pepper

Recipe

• 1 in a large heavy saucepan, melt butter or margarine over medium heat and add onions. cook and stir for 8 or 9 minutes until onions are softened.
• 2 mix together flour, mustard, cayenne pepper, celery seed and thyme and add to the onions; cook over low heat for 2 minutes.
• 3 dissolve chicken or vegetable bouillon in 2 1/2 cups water, and add to saucepan.
• 4 bring to a simmer.
• 5 add potatoes and cover and simmer for 20 minutes, or until tender.
• 6 add the corn, half and half, and milk and bring back to a simmer.
• 7 remove from heat and stir in cheese and celery salt.
• 8 add salt and pepper to taste.
• 9 serve with biscuits and enjoy!