Southern Corn Chowder

The first time I tasted this soup was at a friend’s home in Newport News, Virginia where they don’t skimp on cream or butter. It’s very rich and I don’t make it often. But when I do it doesn’t last long. I suppose all rich foods are made to be savored once in a while. If we had them every day they just wouldn’t hold that special appeal.
1 1⁄2 cups minced onion
1 chopped green capsicum
1 can of whole kernel corn (drained) or 1 package of frozen corn* or 1 1⁄2 cups of fresh corn.
5 Tablespoons of butter
6 Oz grated Sharp Cheddar cheese
1⁄4 teaspoon sage
3⁄4 teaspoon whole cumin seeds
3⁄4 teaspoon marjoram
1/3 cup flour
3 cups of chicken stock or if you prefer vegetable broth 1⁄2 cup Chablis
2 cups full cream
1⁄2 teaspoon nutmeg

2 Tablespoons chopped parsley
Tabasco and Worcestershire sauce to taste
*If you’re going to use frozen corn DO NOT USE WATTIES SWEET FROZEN CORN. I did once and they must add sugar because the chowder came out much too sweet.
Sauté the onions in the butter until they are transparent. Add the herbs and stir until they start to smell really good. Add the flour and stir, cooking for 2 or 3 minutes over a low heat. Add the chicken stock and Chablis and whisk until the liquid thickens. Add the cream, nutmeg, green pepper and corn and simmer for 10 minutes (or 15 if you’re using fresh corn). Add the cheese and turn off the heat. Add the parsley, Tabasco and Worcestershire sauce.
It really is a meal on its own served with a crusty bread. The flavour is great and it’s not hard to make. So why not give it a try. You won’t be sorry.

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