Noodles For Chinese New Year

Potato and Corn Cowder

Here is a simplified version of this recipe from Peggy Lampman's Dinner Feed website, recipes which also appear on annarbor.com. In her recipe she roasts the corn and adds garnish, which no doubt would add to it, but this simpler version was good and went a long way.

Ingredients:

2 tablespoons canola oil
1 onion, chopped (3 cups)
1 1/2 tablespoons cumin
1 1/2 pounds yukon gold potatoes washed and cut into 1-inch cubes
5 vegetable stock
1 tablespoon chopped garlic
1 chopped chili pepper
2-3 pounds frozen corn* or 4 cups fresh corn kernels
Splash of hot sauce (your choice, we used chipotle)


Directions

1. In a large pot, heat oil over low heat. Sauté onions, with a pinch of salt, 5 minutes or until just tender and fragrant. Stir in potatoes, stock, garlic; bring to a boil. Reduce heat and simmer.

2. Continue simmering soup until potatoes are tender. With blender, purée half of soup. Stir in corn. Simmer until corn is just heated through, about 3 minutes.