Corn Chowder

I had actually planned on making something completely different for dinner but the weather that afternoon changed my mind.  There is just something about freezing rain that makes me want a good, hearty bowl of goodness and this definitely hit the spot:

1/4c butter

1/2c yellow onion, chopped

2 TBSP all-purpose flour

salt and pepper, to taste

1 TBSP dry sherry

1/4 tsp. ground cayenne pepper

1/2 tsp. dried parsley

1c milk (I use almond and it works great)

1 16oz. bag frozen corn

1 small-medium Russett potato, diced

1 4oz. can green chiles, diced

1/4c red pepper, chopped

1/2c Monterrey Jack cheese, shredded

1/2 Cheddar cheese, shredded

1/4c green onions, sliced

1.  In a medium size pot, melt butter over medium heat.

2.  Add onion and saute until slightly soft and fragrant, about 2-3 minutes.

3.  Add flour, salt, pepper, sherry, cayenne, and parsley.  Whisk to form a roux.

4.  Add milk and continue whisking until thickened.

5.  Add corn, potato, green chiles, red pepper, and cheese.  Cover and simmer over Low heat, stirring occasionally, for 1 hour.

6.  To serve, ladle into bowls and top with Cheddar cheese and green onions.

The leftovers were really good the next day!