Corn and Potato Chowder

Au Bon Pain Copycat Recipe

Serves 4-6

1 onion, diced
1 tablespoon cumin seed
2 tablespoons butter
3 large yukon gold potatoes, scrubbed and diced
4 cups chicken stock
2 bay leaves
1 bunch of kale, stems removed and leaves chopped (optional)
2 cups frozen corn
2 cups shredded cheddar cheese
1 cup milk
1 teaspoon flour
freshly ground black pepper

In a large stockpot, saute onion in butter over medium heat until onion turns translucent, about 3 to 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.  In the meantime, 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.

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