Corn Chowder

This is such a great little recipe. I think I've mentioned before that I firmly believe corn and cumin were made for each other. Somehow, the flavors are perfect compliments. This soup takes perfect advantage of this pairing.

While I usually make this soup with chicken stock, it can just as easily be made vegetarian by using vegetable stock. In fact, I think that's how this soup originated, but I just can't be bothered to keep vegetable and chicken stock on hand.

If you want a soup that tastes good and looks its best, then use only 1 teaspoon of cumin. I really like the flavor than an additional teaspoon provides, but I have to admit that it does make the soup look a little more brown and a little less attractive.

Corn Chowder
Yield: 6 servings

2 TBS butter
1 large onion, finely chopped
1-2 tsp ground cumin
2 cup chicken broth/stock
2 medium potatoes, peeled & diced

1 cup cream-style corn
2 cups whole corn kernels
3 TBS chopped fresh parsley
2 cups milk
1 cup grated cheddar cheese
1 tsp lime juice
salt & pepper to taste
2 TBS heavy cream (optional)
fresh chives (optional)

Melt the butter in a stock pot on the stove top. Add the onions and saute until they are tender and translucent. Add the cumin, broth/stock, and potatoes. Cook, covered, at a low boil until the potatoes are tender (15-20 minutes).

Remove the lid and add the corn, parsley, and milk. Stir to mix and then reduce the heat slightly. You want to heat the corn and milk but not bring it to a boil. Once it is nice and hot, add the cheese and the lime juice. Add salt and pepper to taste. If you want to add an extra richness, add a small dollop of heavy cream. You can also garnish with a small bit of cream. Serve into bowls and garnish with chives, if desired.