Corn Cheddar Chowder

Course : Chowders
Serves: 1
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2 large potatoes, peeled -- cut into 1/2 inch cubes)
4 cups water
1 piece bay leaf
1/4 teaspoon sage
3/4 teaspoon whole cumin -- (or more)
6 tablespoons butter
2 medium onions -- finely chopped
6 tablespoons flour
2 1/2 cups heavy cream
1 1/4 pounds frozen corn kernels -- thawed
3 cups grated cheddar
1/4 cup chopped fresh parsley
1/4 teaspoon salt and pepper

Preparation / Directions:

Put pots into a very large saucepan with water, bay leaf, sage, cumin. Bring to a oil; reduce heat to medium; cook till tender, 10-15 minutes. Do not drain. Meanwhile, saute onions in butter over low heat until transparaent, about 15 min. Don't let brown. Add flour and cook 10 min more, stirring frequently. When the pots are tender, add cream and corn to the pot and bring mixture ?to a boil. Add the onion/butter/flouw mixture and simmer, stirring frequently, until soup thickens, about 10 mi

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