This is a delicious, rich soup; a meal in itself on a cold winter day. Adjust the cream/vegetable stock ratio to your liking to equal 7 cups of liquid.
White Corn Chowder with Smoked Goat Cheddar
- Yield: 8 Servings
- Ready In:
From Lalime's Restaurant, Berkeley, California
- 1 or 2 large potatoes peeled and diced
- 1 onion finely chopped
- 3 carrots finely chopped
- 3 ribs celery finely chopped
- 4 oz. butter
- 2 cloves garlic crushed
- 2 Tbsp flour
- 1/2 cup white wine
- 1 red bell pepper cored and seeded and chopped
- 3 cups 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. Redwood Hill Farm Smoked Goat Cheddar grated
- Salt and white pepper to taste
- 2 Tbsp chopped parsley
- 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. Makes eight hearty 10-oz servings
- Course: Soup
- Skill Level: Beginner
Tags: Goat Milk Cheddars