Corn Chowder

Corn Chowder
prep time 15 minutes
cook time 30 minutes

Ingredients:
3 Tbs butter
2 large onions, chopped
1 clove garlic, minced
2 tsp cumin seeds
4 cups vegetable broth
2 medium potatoes, peeled and chopped
1 can creamed corn
2 cups frozen corn kernels
3 Tbs fresh parsley
1 cup grated Cheddar cheese
salt and pepper
3 Tbs cream (optional)

Instructions:
Heat the butter in pot, add the onions and cook over medium-high heat for 5 minutes or until golden.  Add garlic and cumin seeds, cook 1 minute more, stirring constantly.  Add vegetable broth, bring to boil.  Add potatoes and reduce heat.  Simmer, uncovered, 10 minutes.

Add the creamed corn, corn kernels and parsley.  Bring to boil.  reduce heat and simmer for 10 minutes.  Stir through the cheese, salt and pepper to taste and cream.  Heat gently until the cheese melts.  Serve immediately.  Top with fresh chopped chives if available.

Note:  The strong flavor of the cumin was too much for my little children.  But the adults loved the savory flavor of this chowder.

Made March 25, 2010