Corn And Potato Chowder

It has been more than a month i didn't write my blog due to my hospitalisation. Thank you for visiting my blog even though, no new updates for the last one month. With God's grace i'm all well now after a long bed rest. Only God knows how much i missed my little heaven (kitchen) during my illness. Time to recharge my battery and get started with cooking,baking,photography and blogging.

Today i'm sharing sort of comfort food that all of us love to have during winter or when we are down with flu and craving for something light yet satisfying meal. Corn and potato chowder indeed the best choice to keep us warm and cosy. It's super tasty and easy to prepare. The natural sweetness from the corn combine with the creaminess of the skim milk  and cheese is a wholesome goodness in a bowl. I used cheddar cheese for my corn chowder, simply that's the only cheese i have handy in my fridge. You may use Monterrey Jack or or even blue cheese if you prefer a sharp cheese taste in your soup.The soft and tender potatoes goes well with the crunchy golden corn kernels. I love the fragrance of chopped thyme in the chowder. Dunk in a freshly baked wholemeal bread into the creamy chowder and enjoy while laying lazy on your couch for a simple fuss free weekday dinner.

Ingredients

2 cup frozen/fresh corn kernels
3 large potatoes, scrubbed and diced
2 cup shredded cheddar
1 medium onion, diced
2 tbsp butter
1 cup skim milk
3 cups chicken stock
1 tbsp cumin powder
1 tsp flour
1/4 tsp chopped thyme leaves
1/2 tsp freshly ground black pepper
Pinch of cayenne pepper


Methods

Mix milk and flour in a bow. Stir till no lumps and keep aside.

Add butter in a large pot and saute the diced onion for about 3 minutes over a medium fire till the onion turns translucent.

Add cumin powder and saute for another 1 minute. Add the chicken stock and diced potatoes. Stir well. Add the thyme leaves. Reduce heat to medium-low, cover the pot with lid and simmer for 15-20 minutes or until potatoes are tender and soft.

Add the corn kernels and cook for  minutes. Add the milk mixture and ground black pepper into the chowder and stir well.

Remove from the heat and stir in the shredded cheddar. Stir well until the cheese melt.

Spoon into a serving bowl and garnish with more shredded cheese and sprinkle with cayenne pepper for the extra kick.