Late Summer Corn Chowder with Vermont Cheddar Cheese

  • 2 TB olive oil or butter
  • 1 large yellow onion, chopped
  • 1 lb yellow potatoes, ½” dice
  • Salt and freshly ground pepper to taste
  • 1 bay leaf
  • 1 tsp ground toasted cumin seed
  • 4 cups corn kernels
  • 4 cups vegetable broth
  • 1 cup milk
  • ½ cup flat leafed parsley, minced
  • ½ tsp paprika
  • 1/3 cup half and half or cream
  • 4 oz grated sharpVermont cheddar

Just right for late summer cool evenings when local corn is at its peak.

Heat the olive oil or butter in a large soup pot. When hot, add the onion and cook for a few minutes, stirring, until the onion is softened. Add the potatoes, some salt and pepper and cook for about 5 more minutes. Add the corn, the toasted cumin, bay leaf, the vegetable broth and milk. Turn up heat and bring to a simmer. Let soup simmer for about 10 minutes or until the potatoes are softened. Reduce heat to low. Add the chopped parsley and paprika. Taste and add more salt and black pepper if needed. Stir in the half and half or cream. Add the grated cheese slowly, stirring to combine. Do not let the soup boil once the cheese is added or it will curdle.