recipe: Corn Potato Chowder

Reading last week's entry made me want to just publish a self-created recipe that rocks (according to the eaters, and the creator).

Corn Potato Chowder

1/2 medium onion, diced
2 cloves garlic, diced
2 tbsp olive oil
1 tsp liquid smoke
1 tsp dried cumin
1 tsp dried cayenne
4 cups veg broth
8 oz. heavy cream (could reduce to 4 oz. or sub. lower cal/fat alternative)
2 large Yukon potatoes, unpeeled, diced unevenly
16 oz. frozen corn
shredded mozzarella (could sub. sharp cheddar)

Saute onion, garlic and spices in oil until onions are tender. Add liquid smoke, broth, cream. Add potatoes to hot soup base and cook 10 minutes. Add corn. Continue to cook until potatoes begin to break down (about 10 minutes). Using a potato masher, press potatoes to aid thickening. Add salt and pepper to taste. Let soup simmer for 5 to 10 minutes more. Serve with shredded cheese on the side. Serve as a meal with garlic bread. Feeds 4 to 6 (depending on appetite).

Buon Appetito!