Corn Chowder

Kari J. Kindem - Expert in the Homeopathic Recovery of Autism, Autoimmune Diseases, Banerji Protocols,
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Corn Chowder

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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