For my birthday a few years ago, my brother gave me a bound book of all of my mom's old recipes, pulled from old index cards and newspaper cut-outs. I remember very few of them, and we're pretty sure she never made the vast majority. But the present ranks high on my list of all-time greatest gifts received, and I'm only too happy to carry on her experiments. This recipe is one she got from my stepdad's brother and sister-in-law, and it works well served warm or cold, depending on the season. -- Lennon
- 3 tbsp butter or oil
- 2 red peppers, seeded and chopped
- 1 bunch scallions
- 1 tbsp ground cumin
- 4 cups corn kernels (fresh or frozen and thawed)
- 2 cups milk
- 2.5 cups chicken broth
- 6 small red potatoes, diced
- 1 cup grated cheddar
- 1/2 cup cilantro and/or chives for garnish
- Salt & pepper
- Heat butter in large pot. Cook peppers and scallions until soft. Stir in cumin.
- In blender, process corn with milk until fairly smooth. Add pepper mixture and pulse brief.
- Transfer to pot and mix in broth. Bring to a boil. Add potatoes and simmer about 10 minutes until tender.
- Stir in cheese, and simmer for about 3 minutes more.
- Add salt and pepper and garnish, if desired. Voila!