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Ingredients
- 2 lrg Potatoes, peeled -- cut into 1/2 " cubes)
- 4 c. Water
- 1 x Bay leaf
- 1/4 tsp Sage
- 3/4 tsp Whole cumin -- (or possibly more)
- 6 Tbsp. Butter
- 2 x Onions -- finely minced
- 6 Tbsp. Flour
- 2 1/2 c. Heavy cream
- 1 1/4 lb Frzn corn kernels -- Thawed
- 3 c. Grated cheddar
- 1/4 c. Minced fresh parsley Salt and pepper
Directions
- Put pots into a very large saucepan with water, bay leaf, sage, cumin.
- Bring to a oil; reduce heat to medium; cook until tender, 10-15 min. Don't drain.
- Meanwhile, saute/fry onions in butter over low heat till transparaent, about 15 minutes. Do not let brown.
- Add in flour and cook 10 minutes more, stirring frequently.
- When the pots are tender, add in cream and corn to the pot and bring mix to a boil. Add in the onion/butter/flouw mix and simmer, stirring frequently, till soup thickens, about 10 minutes. [Chill at this point.]
- Reduce heat to low; stir in cheese and parsley. Salt and (lots of) pepper to taste.
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