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| Corn & Cheese Chowder
4 large unpeeled potatoes; diced
4 cups of water or stock
Bay leaves
1 tablespoon of butter
1 cup of onion; chopped
1 teaspoon of Cumin seed
3 cups of corn kernels; fresh
2 tablespoons of unbleached white flour
1 cup of heavy cream
2 cups of grated cheese I used Montery Jack
1 tablespoon of chopped fresh chives
1/2 cup of minced fresh parsley
1 teaspoon of salt
1 dash Black pepper
1 pinch Dill |
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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 sauté 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@seark.net> on Jan 23, 1998 |
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