Corn Chowder (1)

2 lbs. white potatoes, diced
4 celery ribs, diced
1 bay leaf
3/4 lbs. onions, finely diced
3 tablespoons butter
1 green bell pepper, finely diced
2 teaspoons cumin seeds
3 tablespoons flour
1/2 teaspoon sage
1/2 teaspoon white pepper
2 cups milk
3 ears of Jersey Fresh corn, blanched, & cut from cobs
parsley, finely chopped

Boil potatoes with bay leaf, until just tender in one quart of water.

Saute onions, peppers, celery, and cumin in butter until onions are transparent. Add sage, pepper and flour to the onion mixture with some of the potato water and stir to make a paste.

Add potatoes and the rest of the potato water and heat. Add the milk and the corn. Heat thoroughly and garnish with parsley.

Serves 14

Cumin Seeds (Jeera Whole) 7oz

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