Most recently, I made:
CORN AND SWEET POTATO CHOWDER
2 tablespoon olive oil
2 cups chopped onions
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 teaspoon mild paprika
2 1/2 tablespoons unbleached white flour
6 cups low-fat milk (or fat free)
2 tablespoons of cornmeal
2 cups corn kernels (fresh or frozen)
1 large sweet potato, peeled and cubed
salt and freshly-ground black pepper, to taste
Squeeze of lime
2 tablespoons chopped cilantro (optional)
1. Melt the olive oil over medium heat in a heavy-bottomed soup pot. Add onions, garlic, cumin, and paprika and cook for 5 minutes, stirring frequently.
2. Add flour and whisk constantly for 30 seconds. Slowly add milk, whisking constantly to prevent lumps from forming. Add sweet potatoes and stir in corn meal, simmer over low heat, stirring frequently. for about 20 minutes, until sweet potatoes are tender.
3. Add corn kernels and simmer 2 more minutes. Add salt, pepper, stirring to combine. With a blender stick puree the soup briefly, just enough to give it creamy consistency, yet also leave some chunks in there...
4. Serve soup in individual bowls, sprinkled with fresh cilantro and lime, if desired.