Corn Chowder

I had corn chowder for the first time in the San Francisco airport ten years ago. Maybe I was really hungry or something, but it really was the tastiest soup I'd ever eaten. I've tried to reproduce it many times, and it's never been as tasty as the one I had in SFO.

Since my recipes are typically extremely simple with very few ingredients, (and hell bent on saving time), I usually get about 80% of the result with 20% of the effort. Perhaps some of the taste is getting sacrificed there. But it is still pretty good and a summer recipe.

Warning: This is definitely not a low-calorie recipe :) just a tasty one.

Ingredients:

1. 1 small bag frozen sweet corn
2. 2-3 large potatoes
3. 2 tbsp cream (I use store bought cream. You can replace with 1 cup whole milk)
4. 1 tsp cumin powder and half-bunch cilantro for the Indian twist
5. 1 tsp oil
6. Salt and Sugar, to taste

Method:

1. Prick the potatoes with a fork and microwave on high for 4-5 minutes until baked. Peel and cut into cubes.
2. Thaw the corn. Put in a microwave-safe bowl, cover and microwave for 5 minutes.
3. In a large saucepan or soup pot (on the stove over a fire, of course), add 1 tsp of oil.
4. When the oil is hot, add potatoes and slightly brown.
5. Add the corn and mix thoroughly.
6. Add the cumin powder and finely chopped cilantro. Continue to stir until there is a faint aroma.
7. Add the cream (or milk), 1 cup water, salt and sugar and bring to boil.
8. Simmer for two-three minutes until the soup attains a consistency you fancy. You should keep stirring to avoid the cream from sticking to the pot and burning. Since the vegetables have already been microwaved, you do not need to simmer for long.
9. If soup remains obstinately watery (because, ahem, you added milk or water instead of cream), puree half of the corn-potato mix and return to vessel, simmer for a few more minutes.

Serve hot. Makes 4 servings.