Garnet and Ray's Corn Chowder

 Ingredients:

2 TBS of butter

1 large onion, diced

1-2 celery stalks, diced

large baking potato, diced

1-2 small cloves of garlic

1 tsp cumin

1- 1 1/2 cans of chicken stock

6-8 large ears of corn cooked with kernels removed

salt and pepper to taste

1-2 cups of half and half

Grated Cheese (mixed types)

Cilantro

Directions:

In a large cause pan, melt butter and add onions, clery, potato, garlic and cumin and cook for 10-15 minutes. Add 1 can of chicken stock then add the corn and cook an additional 15 minutes.

Puree in batches and adjust thickness of the soup with either stock or half and half. Taste for seasoning. Recipe says to add an additional teaspoon of cumin. 

Serve in bowls topped with shredded cheese.