Quantities Ingredients
2 cans (13 3/4 oz. each)
|
Chicken broth
|
4 c.
|
Corn kernels, fresh,
frozen, or canned |
1 c.
|
Raw potato, diced
|
1 1/2 c.
|
Onion, chopped
|
2 tsp.
|
Garlic, chopped
|
2 Tbsp.
|
Butter
|
2 tsp.
|
Ground cumin
|
1/4 tsp.
|
Nutmeg
|
1/4 tsp.
|
Black pepper
|
1/2 c.
|
Heavy cream
(optional) |
3 Tbsp.
|
Chopped cilantro or
parsley (optional) |
Preparation Procedures:
1. Puree 2 cups of corn kernels in blender with 1 can of broth.
2. Melt butter in heavy pot and sautee onions and garlic until golden.
3.
Add all ingredients, minus cilantro and heavy cream, to pot with onions
and garlic. Bring to a boil, cover, lower heat, and simmer 15 to 20
minutes, until potatoes are tender. If desired, stir in cream and serve
garnished with cilantro or parsley.