"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Corn Chowder Recipe

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This recipe for Corn Chowder, by , is from The Taste of Inacom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Rohwer
Added: Sunday, September 14, 2008


3 oz butter
2 large onions, finely chopped
1 clove garlic, crushed
2 teaspoons cumin seeds
4 cups vegetable stock
2 medium potatoes, peeled and chopped
1 can (8 oz) creamed corn
2 cups fresh corn kernels
3 tablespoons fresh parsley, chopped
1 cup grated Cheddar cheese
Salt and pepper
3 tablespoons cream (optional)
2 tablespoons fresh chives, chopped

Heat butter in large pan. Add onions and cook over medium-high heat for 5 minutes, until golden.
Add garlic and cumin seeds. Cook 1 minute, stirring constantly. Add vegetable stock, bring to boil. Add potatoes and reduce heat. Simmer, uncovered, 10 minutes. Add the creamed corn, corn, and parsley. Bring to boil, reduce heat, and simmer 10 minutes. Stir in cheese, salt and pepper, and cream. Heat gently until the cheese melts. Serve immediately, sprinkled with chopped chives.




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