I made dinner tonight! A potato corn chowder, topped with cheese and cayanne. Here's the recipe!
3 tablespoons butter
1 yellow onion chopped
1 tablespoon flour
32 ounces vegetable broth
2 1/2 cup diced Yukon Gold potatoes (bout 4 large)
2 cups frozen yellow corn
2/3 cup milk
1 1/2 cup shredded sharp cheddar cheese
Salt and pepper to taste
Pinch of cayenne pepper (garnish)
Chopped parsley (garnish)
In a large saucepan over medium high heat, melt butter and sauté onion about 5 minutes, until tender. Mix in flour, coating the onion. Add broth and bring to a boil, whisking constantly until smooth. Reduce heat, add potatoes and simmer 20 minutes until tender. Slightly mash potatoes in soup, then stir in corn and milk. Cook another 5 minutes, remove from heat and stir in cheddar cheese. Season with salt and pepper. Garnish, if desired.