26th Harvest Week <> Nov. 9 - 15, 1998

Corn, Potato & Cheddar Chowder (a favorite of mine!)

1 lg. or 2-3 smallish potatoes, diced
2 C boiling salted water
1 bay leaf
1/4 tsp. dried sage
1/2 tsp. cumin seeds
3 tbsp. butter
1 onion, finely chopped
3 tbsp. flour
1 1/4 cups heavy cream
1 cup corn kernels, cut from the cob (or frozen, thawed)
Chopped chives & parsley (few tbsp.)
1/4 tsp. nutmeg
1 tsp. salt
1/4 tsp. pepper
1 1/2 C sharp cheddar cheese, grated
1/3 cup dry white wine

Boil the potatoes in the water w/the bay leaf, sage & cumin seeds 'til just tender (15-20 min.). Meanwhile, saute onion in butter until translucent. Add flour and incorporate. Add cream, stirring with a whisk. Pour this sauce into the potatoes and their water, adding also the corn kernels. Add chopped herbs & rest of seasonings & let soup simmer gently for about 10 min. Stir in grated cheese & wine, mix well, and heat until cheese is completely melted. Serve w/salad and a good loaf of bread for a solid meal!

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