Corn and Cheese Chowder

Delicious but high fat recipe. Adapted from Horn of the Moon Cookbook page 83.

4 large unpeeled potatoes, diced
4 c water or stock
2 or 3 bay leaves
1 T olive oil
2 medium onions, chopped
t T cumin seed
3 c corn kernels fresh or frozen (or 2 cans)
2 T unbleached flour
1 c heavy or light cream
2 c grated cheese, either cheddar or Monterey Jack
1 T chopped fresh chives
1/2 c minced fresh parsley*
1 t Salt
fresh ground pepper to taste

* substitute 1/4 c chopped fresh 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.


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