Corn Chowder

A chowder is a thick soup, and the following is a modification of the first chowder I ever encountered (Ironically, I spent a month in Boston prior to this and didn't have clam chowder even once). Once this dish was introduced at the cooking club at my dorm it occurred repeatedly.

Ingredients:
- oil
- caraway seeds & ground cumin
- 2 cloves garlic
- 1 large onion
- 1.3-1.4 kg (3 lb) potatoes
- 2 dL (1 cup) flour
- 1 L (1 quart) vegetable broth
- 1 L (1 quart) milk
- 650 g (23 oz) frozen corn
- bunch parsley [1]
- 150 g (5-6 oz) sharp cheddar cheese
- salt and pepper
- sour cream (to serve)

In a big pot heat up a little oil, then add generous amounts of caraway seeds and ground cumin, followed quickly by crushed garlic and chopped onion. Stir for a minute before adding the potatoes as cubes 1 cm (1/2 inch) to the side. Stir till the onions are translucent, then add the flour and stir it around so the potatoes get even coated with flour. With stirring pour in the vegetable broth and milk, and continue to stir constantly while bringing it to a boil. Now cover, reduce to low heat and let it simmer for 30 minutes. Then add in the frozen corn and the chopped parsley, and let it simmer for another 5 minutes. Stir in grated cheddar cheese and stir till the cheese is melted. Season with salt & pepper. Serve with a little sour cream on top.

[1] could just as well be chives or cilantro