1 garlic clove, minced
1 tbsp canola oil
2 tsp cumin seed
3 cups chicken stock
2 medium potatoes, peeled & chopped
1 can cream-style corn
2 cups fresh or frozen whole-kernel corn
1 cup shredded cheddar cheese
1 can (13-oz) evaporated milk
2 tbsp fresh chives, chopped
Saute the onion and garlic in the canola oil until onion is softened. Drain; place into a crockpot or slow cooker.
Add the cumin, chicken stock, potatoes, and both types of corn to the cooker; mix together well. Place lid on cooker and cook on low 6 to 9 hours until potatoes are tender. May be cooked on high for 2 to 4 hours.
Add the cheese and milk during the last hour of cooking.
To serve, place into serving bowls and garnish with the fresh chives.
Yield: 6 servings
Note: File Photo