Name: Corn and Potato Chowder
Prep time: 10 min
Cook time: 30 min
Yield: 4 Serving(s)
Cuisine: Latin
Ingredients: 1, med ,onion, diced; 1, Tbs ,cumin seed; 2, Tbs ,butter; 3, large ,yukon gold potatoes, scrubbed and diced; 4, cup ,chicken stock; 2, ,bay leaves; 1, bunch ,kale, stems removed, and leaves chopped (optional); 2, cups ,frozen corn; 2, cups ,cheddar cheese, shredded; 1, cup ,milk; 1, teaspoon ,flour; , ,freshly ground black pepper

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Easy

Fairly cheap

Prep

10m

Cook

30m

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Category:	Breakfast & Brunch
Seasons

Ingredients

For 4 Serving(s)

Corn and Potato Chowder

1 med onion, diced
1 Tbs cumin seed
2 Tbs butter
3 large yukon gold potatoes, scrubbed and diced
4 cup chicken stock
2 bay leaves
1 bunch kale, stems removed, and leaves chopped (optional)
2 cups frozen corn
2 cups cheddar cheese, shredded
1 cup milk
1 teaspoon flour
freshly ground black pepper

Corn and Potato Chowder Directions

In a large pot, melt the butter over medium heat and add the onions.
Sauté until the onion turns translucent, 3 to 4 minutes.
Add cumin seed and cook for another 1 to 2 minutes, stirring constantly until cumin is fragrant.
Add Potatoes, stock, bay leaves, and kale if using and bring to a boil.
Reduce to a simmer, covered, for 20 minutes or until potatoes are tender when pierced with a fork.
Stir in frozen corn and cook for 3 minutes
In the meantime, mix milk or cream with the flour until the mixture is smooth.
Add to the soup, stirring constantly.
Remove from the heat and stir in the cheddar cheese, stirring until melted.
Ladle into bowls and garnish with freshly cracked black pepper