Corn and cheese chowder

Yield: 1 Servings

Measure Ingredient
4 larges Unpeeled potatoes; diced
4 cups Water or stock
\N \N Bay leaves
1 tablespoon Butter
1 cup Onion; chopped
1 teaspoon Cumin seed
3 cups Corn kernels; fresh or frozen
2 tablespoons Unbleached white flour
1 cup Heavy cream; (I use evaporated skim milk)
2 cups Grated cheese (jack; cheddar, whatever)
1 tablespoon Chopped fresh chives
½ cup Minced fresh parsley
1 teaspoon Salt
1 dash Black pepper
1 pinch Dill

Combine potatoes, water and bay leaves in a 3-quart soup pot. Bring to boil and simmer, covered, until tender.Meanwhile, melt butter in a fry pan and saute onions with cumin until brown. Add to soup, then add corn. Mix flour with cream until smooth then add slowly to soup. Add grated cheese and stir until melted. Keep heat low. When all cheese is melted, add herbs, salt and pepper and serve.

NOTES : My favorite...this is SO good.

Recipe by: Horn of the Moon Cookbook Posted to MC-Recipe Digest V1 #1033 by ARoss <ross415@...> on Jan 23, 1998

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