Corn And Cheddar Cheese Chowder

• 2 large potatoes, peeled and diced
• 2 bay leaves
• 4 c. boiling salt water
• 1/2 tsp. cumin
• 6 Tbsp. butter
• 6 Tbsp. flour
• 1 onion, finely chopped
• 8 Tbsp. white wine
• 2 1/2 c. whole milk
• 3 c. grated Cheddar cheese
• 1 bag frozen corn or kernels from 4 ears
• 1 tsp. parsley
• 1 tsp. chives
• 1/2 tsp. nutmeg
• dash of salt
• dash of pepper

1. Peel and dice potatoes.
2. Boil in salted water with bay leaves and cumin until tender, 15 to 20 minutes.
3. Melt butter in saucepan.
4. Saute onion and add flour.
5. Mix well and add milk. Pour into potatoes and water.
6. Add corn, parsley, chives, nutmeg, salt and pepper.
7. Simmer for 10 minutes.
8. Stir in grated Cheddar cheese and white wine.
9. Mix well. Heat until cheese is completely melted.

potatoes, bay leaves, boiling salt water, cumin, butter, flour, onion, white wine, milk, cheddar cheese, corn, parsley, chives, nutmeg, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=873639 (may not work)