You Will Need:
Bay Leaf, 1 each
Sage, 1 tsp, minced
Ground Cumin Seeds, 2 tsp
Potatoes, 2 lbs, medium dice
Onions, 3 medium, finely chopped
Yellow Bell Pepper, 1 each, finely chopped
Celery, 4 stalks, small dice
Flour, 3 Tbsp
Milk, 2 cups
Corn, 1 lb fresh or frozen kernels
Salt, ½ Tbsp
Pepper, 1 tsp
Recipe Serves: 6
1. Cook potatoes in 1 quart salted water until tender. In separate pan, sauté onions, peppers, celery, cumin, and butter until onions are translucent and tender, about 5 minutes. Add sage, salt, pepper, and flour and cook until pasty, about 1 to 2 minutes, stirring continuously to prevent the flour from burning.
2. Add one cup of the potato water to the onion mixture and stir with a whisk until combined. Add the potatoes and remaining potato water and cook for 3 minutes. Add milk and corn, bring to a boil, then reduce heat to low and let simmer for 15 minutes.
3. To serve, garnish with shredded cheddar cheese and/or finely chopped green onions.
Recipe and Pictures by Chef Elizabeth Camilo,
Revisions and Nutrient Analysis by Chef Katie Reineberg