Corn and Potato Chowder
1 onion, diced
1 tbs cumin seed
2 tbs butter
3 large potatoes, washed and diced
4 cup chicken stock
2 bay leaves
1 bunch of kale, stems removed and leaves chopped
2 cup frozen corn
2 cup shredded cheddar & mozza cheese
1 cup milk
1 tsp. flour
freshly ground black pepper
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.
Stir in frozen corn and cook for 3 minutes. 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.