Title: Corn and Cheese Chowder
Categories: Cheese, Soups, Vegetarian
Yield: 1 Servings

4 lg Unpeeled potatoes; diced
4 c Water or stock
Bay leaves
1 tb Butter
1 c Onion; chopped
1 ts Cumin seed
3 c Corn kernels; fresh or
-frozen
2 tb Unbleached white flour
1 c Heavy cream; (I use
-evaporated skim milk)
2 c Grated cheese (jack;
-cheddar, whatever)
1 tb Chopped fresh chives
1/2 c Minced fresh parsley
1 ts Salt
1 ds Black pepper
1 pn 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 on Jan 23,
1998