Corn and Cheese Chowder
|Potatoes||1 1⁄2 Pound, peeled and cut in 1-inch dice to make about 4 cups|
|Water||4 Cup (64 tbs)|
|Cumin seed||1 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Onions||2 Large, chopped|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Half and half||2 1⁄2 Cup (40 tbs)|
|Corn kernels||2 Cup (32 tbs)|
|Sharp cheddar cheese||10 Ounce, grated (Preferably Tillamook)|
COMBINE THE POTATOES, water, and cumin in a large pot and bring to a boil.
Lower the heat and simmer until the potatoes are just tender, about 15 minutes.
Do not drain the potatoes.
WHILE THE POTATOES are cooking, heat the butter in a large skillet, add the onions, and cook, stirring occasionally, over medium heat until tender, about 8 to 1.0 minutes.
Sprinkle the flour over the onions and continue cooking for a few minutes, stirring to mix well.
ADD THE ONION MIXTURE to the potatoes and their cooking water, then add the half-and-half, corn, and salt and pepper to taste.
Simmer the soup until thickened, about 20 minutes, stirring occasionally.
SPRINKLE ABOUT HALF of the cheese in the bottom of individual soup bowls.
Ladle the chowder over and sprinkle the remaining cheese on top.
Diners should stir the cheese into the soup before eating.