Vermont Specialty Foods Association

New England Corn Chowder with Smoked Cheese

From the Putney Inn using Sugarbush Farm Cheese
Ingredients:
2 strips of bacon
1 tsp olive oil
1 small onion
1 clove garlic minced
1 cup cooked corn
1 14oz can chicken broth
2 small potatoes finely diced
thyme and oregano a pinch of each
2oz Sugarbush Farm Smoked cheese include the rind - shredded.

Directions:
Cook garlic and onions in olive oil about 3 minutes until translucent. Add corn, chicken broth and potatoes and simmer five minutes until potatoes are tender. Thicken soup with paste made of 1 tablespoon of corn starch and 2 tbsp of water. Add crumbled bacon, shredded cheese and allow cheese to melt. Add herbs. Serve hot.

Serves two.