Title: Corn and cheese chowder
 Categories: Cheese, Soups, Vegetarian
      Yield: 1 Servings
 
      4 lg Unpeeled potatoes; diced
      4 c  Water or stock
           Bay leaves
      1 tb Butter
      1 c  Onion; chopped
      1 ts Cumin seed
      3 c  Corn kernels; fresh or
           -frozen
      2 tb Unbleached white flour
      1 c  Heavy cream; (I use
           -evaporated skim milk)
      2 c  Grated cheese (jack;
           -cheddar, whatever)
      1 tb Chopped fresh chives
    1/2 c  Minced fresh parsley
      1 ts Salt
      1 ds Black pepper
      1 pn Dill
 
  Combine potatoes, water and bay leaves in a 3-quart soup pot. Bring
  to boil and simmer, covered, until tender.Meanwhile, melt butter in a
  fry pan and saute onions with cumin until brown. Add to soup, then
  add corn. Mix flour with cream until smooth then add slowly to soup.
  Add grated cheese and stir until melted. Keep heat low. When all
  cheese is melted, add herbs, salt and pepper and serve.
  
  NOTES : My favorite...this is SO good.
  
  Recipe