Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 larges | Potatoes, peeled -- cut into |
| ½ | " cubes) |
| 4 cups | Water |
| 1 | Bay leaf |
| ¼ teaspoon | Sage |
| ¾ teaspoon | Whole cumin -- (or more) |
| 6 tablespoons | Butter |
| 2 | Onions -- finely chopped |
| 6 tablespoons | Flour |
| 2½ cup | Heavy cream |
| 1¼ pounds | Frozen corn kernels -- |
| Thawed | |
| 3 cups | Grated cheddar |
| ¼ cup | Chopped fresh parsley |
| Salt and pepper |
Put pots into a very large saucepan with water, bay leaf, sage, cumin.
Bring to a oil; reduce heat to medium; cook till tender, 10-15 minutes. Do not drain.
Meanwhile, saute onions in butter over low heat until transparaent, about 15 min. Don't let brown.
Add flour and cook 10 min more, stirring frequently.
When the pots are tender, add cream and corn to the pot and bring mixture ?to a boil. Add the onion/butter/flouw mixture and simmer, stirring frequently, until soup thickens, about 10 min. [Refrigerate at this point.]
Reduce heat to low; stir in cheese and parsley. Salt and (lots of) pepper to taste.
Recipe By : Jeannie
From: Date: File