Corn and Potato Chowder

As I was going through my fridge this weekend, trying to figure out a way to use up all the bits and bobs that seem to have accumulated over the past few months, I realized that I had everything I needed to make this chowder (and that it would clear up a significant amount of space in the fridge). Although it doesn’t traditionally call for kale, I had a few leaves hanging around so I decided to throw them in to up the nutritional value of this soup a bit. I also used a random assortment of cheeses – a bit of monterey jack, some of that weird orange Mexican shredded cheese mix, half a cup of freshly grated pecorino – and a mixture of skim milk and heavy cream, and the soup still turned out just as perfect as always. The distinctive flavor in this soup comes from the whole cumin seeds that get added at the beginning – if I didn’t know what was in it, I might not be able to identify the flavor as cumin, but somehow it works perfectly. Make this the next time you need a satisfying, warming break, and share it with family or friends to ensure an adequate amount of conversation and laughter accompanies it. It’s that kind of meal.

Corn and Potato Chowder

Serves 4-6.

• 1 onion, diced
• 1 TBS cumin seed
• 2 TBS butter
• 3 large yukon gold potatoes, scrubbed and diced
• 4 c. chicken stock
• 2 bay leaves
• 1 bunch of kale, stems removed and leaves chopped (optional)
• 2 c. frozen corn
• 2 c. shredded cheese (a mix of whatever you have on hand is fine – we typically use monterey jack and cheddar)
• 1 c. milk (use skim milk for a lighter chowder, or a mix of half milk and half cream for a heavier chowder)
• 1 tsp. flour
• freshly ground black pepper

1. In a large stockpot, saute onion in butter over medium heat until onion turns translucent, about 3-4 minutes.  Add cumin seed and cook, stirring, for another 1-2 minutes, until cumin is fragrant.  Add potatoes, stock, bay leaves and kale if using and bring to a boil.  Reduce to a simmer and simmer, covered, for 20 minutes, or until potatoes are tender when pierced with a fork.
2. Stir in frozen corn and cook for 3 minutes.  In the meantime, mix milk or cream with flour until mixture is smooth, then add to the soup, stirring constantly.  Remove from the heat and stir in the shredded cheese, stirring until melted.  Ladle into bowls and garnish with freshly cracked black pepper.