Above is my first completed recipe from The Essential Vegetarian Cookbook. I served it last night as part of our dinner. Dave and Drew both gave it a thumbs up, as did I. Very hearty, and for me, could have been a meal in itself. The sour cream on top is optional, and I put it on Dave's serving. I, on the other hand, enjoyed eating this recipe without any dairy in it (except the butter to cook the onions and garlic).
3 oz butter
2 onions, finely chopped
1 clove garlic, crushed
2 tsp. cumin
4 c. veg. stock
2 med. potatoes, peeled and chopped
8 oz. cream style corn
2 c. fresh corn kernels
3 tbsp. chopped fresh
salt and black pepper to taste
3 tbsp. cream (optional)
Heat the butter in large pan. Add onions and cook over med-high heat until golden. Add garlic and cumin, cook 1 minute, stirring constantly. Add vegetable stock, bring to boil. Add potatoes and reduce heat. Simmer, uncovered, 10 minutes. Add the creamed corn, corn kernels and cilantro. Bring to boil, reduce heat, simmer for 10 minutes. Stir through the cheese, salt and pepper, to taste and cream. Heat gently until the cheese melts. Serve immediately, sprinkled with chopped cilantro.
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