Corn and Cheddar Cheese Chowder

A classic comforting corn and cheddar cheese chowder is the perfect meal for a chilly evening.

The short list of my most iconic recipes would definitely include corn and cheddar cheese chowder. It’s from the original The Vegetarian Epicure (Book One, 1972) by Anna Thomas. The book was basically part of the post-hippie moment when whole grains, yogurt, sprouts, vegetarian and “back-to-the-land” cooking was in full bloom. This is a recipe that I make for me and my family countless times, and it’s not one I play around with much, just little tweaks here and there ~ it’s pretty perfect just as it is.

• 2 large russet potatoes or 3-4 thin skinned waxy potatoes
• 2 bay leaves
• 1/2 tsp dried sage, or more to taste
• 1/2 tsp cumin powder, or more to taste
• 1 tsp coarse salt
• 2 Tbsp butter
• 1 medium onion, chopped
• 1 Tbsp flour
• 1/2 cup dry white wine
• 2-3 ears corn, kernels removed
• 1 1/4 cups half and half, or any combo of whole milk
• 1/4 tsp fresh grated nutmeg, or more to taste
• fresh cracked black pepper to taste
• 1 1/2 cups sharp white cheddar cheese, grated
• garnish
• fresh chives, snipped