Ingredients:

  • ¼ C butter
  • 5 Potatoes, peeled and diced
  • 2 Carrots, peeled and chopped
  • 1 Stalk celery, sliced on the bias
  • ½ C diced onion
  • 2 Ears fresh corn, cut off cob
  • 2 Bay leaves
  • 1 Chipolte pepper, ground
  • 1 Tsp dried marjoram
  • 1 Tbs kosher salt
  • 1½ Tsp black pepper
  • 2 C flour
  • 2 C milk
  • 1 C heavy cream
  • ½ C grated parmesan cheese
  • ½ C grated white cheddar cheese
  • ½ C grated manchegocheese
  • Liberal grating of nutmeg
  • Sliced green onions (optional)
  • Sliced grilled corn on the cob (optional)

Directions:

  1. Melt butter in thick bottom pot over low heat
  2. Add vegetables and sweat 15-20 minutes
  3. When carrots are soft, add bay leaves, ground chipolte, marjoram, salt, and pepper; stir well
  4. Add flour a little at a time until it makes a thick paste ball
  5. Continue cooking on low 5-7 minutes more; stirring continually
  6. Add milk and cream; stir until well mixed
  7. Continue cooking 35-40 minutes
  8. Remove bay leaves
  9. Just before serving add grated cheeses a little at a time; stir until melted
  10. Add nutmeg
  11. If too thick, thin with milk or water

[ratings]


Brought to you by our good friends at Clubhouse Tailgate