1 t. olive oil
1/2 c. onion, diced
1 clove garlic, minced
1/2 t. ground cumin
4 c. fresh corn kernels
2 new potatoes, diced
1/2 t. kosher salt
1/8 t. pepper
4 c. vegetable broth
3/4 c. milk
1 t. fresh cilantro, chopped
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Heat oil in a stockpot over medium heat. Sauté
onion, garlic and cumin for 5 minutes, or until onion is tender. Add remaining ingredients except milk and cilantro; bring to a boil. Reduce to a simmer and cook for 20 minutes, or until potatoes are tender. Add milk and cilantro; cook and stir to heat through. Makes 8 servings.
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