Corn and Potato Chowder
Prep
10m
Cook
30m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
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
Nutrition facts
Per Serving
| Kcal: | 511 kcal |
| Fibers (g): | 5.1g |
| Sodium (mg): | 1220mg |
| Carbs: | 47.9g |
| Sugar (g): | 8.3g |
| Fat: | 27.8g |
| Saturated fat (g): | 16.7g |
| Cholesterol: | 80mg |
| Proteins: | 23.2g |
