Corn, Potato & Cheese Soup
(Hearty Chowder) Recipe found in "Soup Bowl: An inspiring collection of soups, broths and chowders" by Love Food 2008
2 tbsp butter
2 shallots, finely chopped
8 oz. potatoes, diced
4 tbsp all-purpose flour
2 tbsp dry white wine
1 1/4 cups milk
11 1/2 oz. (about 3/4 of a can) corn kernels drained
generous 3/4 cup grated swiss or cheddar cheese (I made mine with cheddar)
8-10 fresh sage leaves, chopped (the finer the better)
generous 1 3/4 cups heavy cream
Croutons (see crouton recipe) to serve.
(For softer potatoes I pre-boiled my potatoes until they were slightly softened and then continued on with the recipe as normal.)
Melt the butter in a large, heavy-bottom saucepan. Add the shallots and cook over low heat, stirring occasionally, for 5 minutes, or until softened. Add the potatoes and cook, stirring, for two minutes.
Sprinkle in the flour and cook, stirring, for 1 minute. Remove the pan from the heat and stir in the white wine, then gradually stirring continuously, then reduce the heat and simmer.
Stir in the corn kernels, cheese and chopped sage and cream and heat through gently until the cheese has just melted.
Ladle the soup into warmed bowls, scatter over some croutons, garnish with fresh sage sprigs and serve. This dish also keeps well in a crock pot.