Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Butter
1 lg Onion; chopped
1 Celery stalk; chopped
1 Carrot; chopped
2 ts Dry mustard
1 1/2 c Canned chicken broth
3/4 lb Potatoes; peel dice
1 tb Chopped fresh thyme or
1 ts -dried thyme
1 lg Bay leaf
3 c Corn kernels; fresh or
- frozen
3 c Half and half or milk
2 c Shredded sharp cheddar
- cheese
1 Green onion; thinly sliced

Melt 3 Tbsp of the butter in a heavy large saucepan over medium heat.
Add the chopped onion, celery and carrot and saute until vegetables
begin to soften, about 5 minutes. Mix in 2 tsp dry mustard. Add 1 1/2
cups canned chicken broth, potatoes, bay leaf, and thyme. Bring
mixture to a boil. Reduce heat to low, cover saucepan and simmer
until potaotes are almost tender, about 10 minutes. Add the corn and
half and half. return soup to a simmer. Cover saucepan and cook until
vegetables are tender, about 6 minutes. Reduce heat to very low and
add the cheddar cheese to the soup, mixing until cheese is just
melted. Season soup to taste with salt and pepper. Ladle soup into
deep bowls, and garnish with remaining cheese and green onion and
serve.

From Bon Appetit; August 1991

Shared by Robert Rostrup

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