1 lg onion, chopped
2 TBSP butter or margerine
4 cups chicken broth
2 cups chopped. peeled potato
2 1/2 cups cauliflower florets
1 cup half-n-half, light cream, or milk
2 TBSP all-purpose flour
2 1/2 cups Jarlsberg cheese
1 can kernel corn, drained(can also use frozen)
In large saucepan, cook onion in hot butter until tender. Add chicken broth and
potato. Bring to boiling, reduce heat. Cover and simmer for 6 minutes. Add
cauliflower. Return to boiling; reduce heat. Cover and simmer 4-6 minutes more
or until vegetables are tender.
In small bowl, whisk half-n-half into flour until smooth. Add to potato
mixture. Cook and stir until thickened and bubbly. Reduce heat to low. Stir
in the 2 1/2 cups cheese until melted. Add corn. Do not boil. Season to taste
with salt and pepper.
Hope you like it. We do and weusually get either sourdough rolls or crusty
french bread to go with it. Great in a bread bowl also!