I will be making you this weekend.

3 medium potatoes, scrubbed and diced

3 cups water

1 bay leaf

1/2 teaspoon salt

1 tablespoon canola oil

1 medium onion, finely chopped

3 tablespoons unbleached white flour

1 1/2 cups low-fat milk

1 1/2 cups corn kernels (fresh or frozen)

1/2 teaspoon ground cumin

1 tablespoon fresh chives, chopped (or 1 teaspoon dried chives)

1/4 cup chopped parsley

Scant 1/4 teaspoon ground nutmeg

1/4 teaspoon black pepper

4 ounces reduced-fat cheddar cheese, grated

Boil diced potatoes in water with bay leaf and 1/4 teaspoon salt until barely tender. While potatoes are cooking, sauté onions in oil over medium-low heat until tender and nearly transparent (add a few tablespoons of water if onions start to stick). Add flour to sautéed onions and mix thoroughly. Add milk gradually, stirring constantly. Pour this mixture slowly into the cooked potatoes and their water, along with the corn kernels. Add cumin, chives, parsley, nutmeg, the remaining 1/4 teaspoon salt and pepper. Let the soup simmer over very low heat for approximately 15 minutes. Add in the grated cheese and stir until completely melted. If chowder seems too thick, thin with milk or water. Serve immediately. Serves four.