Corn and Cheese Chowder
Source of Recipe
unknown
List of Ingredients
4 large unpeeled potatoes, diced
4 cups water or stock
2 bay leaves
1 Tbs butter
1 cup chopped onion
1 tsp cumin seed
3 cups corn kernels, fresh or frozen
2 Tbs flour
1 cup heavy cream
2 cups grated cheese (your favorites - Jack and cheddar)
1 Tbs chopped fresh chives
1/2 cup minced fresh parsley
1 tsp salt
1 dash black pepper
Recipe
Combine potatoes, water or stock, and bay leaves in a 3 quart soup pot. Bring to a boil and simmer, covered, until tender. Meanwhile, melt the butter in a fry pan and saute the onions with cumin until brown. Add to soup, then add corn. Mix flour with cream until smooth, then add slowly to the soup. Add grated cheese, about 1/2 cup at a time, and stir until melted. Keep heat low and watch the bottom of the pot. When all the cheese is melted in, add chives and parsley, season with salt and pepper, and serve.
Servings: 7
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