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Courtesy
Lalime's Restaurant, Berkeley, California.
Makes eight hearty
10-oz servings |
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White
Corn Chowder with Smoked Goat Cheddar |
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Assemble:
1 or 2 large potatoes, peeled and diced
1 onion, finely chopped
3 carrots, finely chopped, 3 ribs of celery, finely chopped
4 oz. butter
2 cloves garlic, crushed
2 tablespoons flour
1/2 cup white wine
1 red bell pepper, cored and seeded and chopped
3 cups of white corn kernels (5 ears)
2 cups vegetable stock
5 cups cream (or use less cream and more vegetable stock
if you wish)
8 oz. grated Redwood Hill Farm smoked goat cheddar
salt and white pepper to taste
2 tablespoons chopped parsley |
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Bring
a pot of water to a boil and add potatoes. Cook until just
soft (about 8 minutes). Drain and set aside.
Melt the butter in a heavy based saucepan and add the carrots,
celery, garlic and onions. Saute over a medium heat until
the onions turn glassy, about five minutes. Add the corn
and cook for a further two minutes.
Add the flour and cook for about two minutes. Add the white
wine and vegetable stock, stirring well. Bring to a boil
and then add the cream. Return to a boil and simmer for
15-20 minutes until the vegetables are soft.
Add the potatoes and the diced red bell peppers. (The
soup can be made this far if you wish to make it ahead.
Add the cheese only when ready to serve.)
Add the grated goat cheese and season with salt and pepper
to taste. Heat the soup until the cheese melts. Do not let
it come to a boil as the cheese may break.
Serve hot, sprinkled with chopped parsley |
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