3 oz butter
2 large onions, finely chopped
1 clove garlic, crushed
2 tsp cumin seeds
4 cups vegetable stock
2 medium potatoes, peeled and chopped
1 cup (8 oz) canned creamed-style corn
2 cups fresh corn
3 Tb chopped fresh parsley
1 cup grated Cheddar cheese
salt and freshly ground black pepper
3 Tb cream (optional)
2 Tb chopped fresh chives, to garnish
1. Heat butter in a large heavy-based pan. Add the onions and cook over medium-high heat for 5 minutes or until golden brown. Add garlic and cumin, cook 1 minute, stirring constantly. Add stock and bring to a boil. Add potatoes and reduce heat. Simmer uncovered for 10 minutes.
2. Add the creamed corn, corn kernels and parsley. Bring to a boil, reduce heat, and simmer for 10 minutes. Stir in the cheese, salt, pepper, and cream. Heat gently until the cheese melts.
3. Serve immediately, sprinkled with chopped chives
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