3 TBS butter
1 onion, chopped
1 large potato
1 bay
1/2 tsp cumin
1/4 tsp sage
1 tbs flour
2 cups chicken stock
1 1/2 cups milk
1 1/2 cups frozen corn kernals
2 TBS chopped parsley
2 cups shredded Cheddar cheese
In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin and sage. Saute about 5 minutes, until the onion is tender. Mix in flour, coating the onion and potato. Pour in teh chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potato is tender.
Mix the corn and parsley into the saucepan, and cook about 5 minutes, until heated through. Remove the bay leaf, and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.
OR: do like I did and dump everything (except cheese) into a crock pot. Add cheese about 20 minutes before serving.
