Serves 3-4

3 Tbs. unsalted butter
6 Tbs. flour
3 1⁄2 cups water
1 white onion, diced
2 medium baking potatoes, scrubbed and diced
1 cup fresh or frozen corn kernels
6 scallions, sliced
1 cup half-and-half
1⁄2 to 1 tsp. chili powder
1⁄2 tsp. cumin
salt and pepper to taste
1⁄4 cup grated jack (or pepper jack) cheese


Melt the butter in a soup pot over medium heat. Sprinkle in the flour and whisk together until a thick paste forms. Slowly add 31⁄2 cups of water, whisking constantly until a milky broth develops. Add the onions and potatoes to the broth. Increase heat to high and cook for 10-15 minutes or until potatoes are cooked through.

Add the corn and most of the scallion slices (reserve a few pinches for garnish). Stir in the half-and-half and more water if necessary to bring the soup to a creamy, chowder-like consistency. Add chili powder, cumin, salt and pepper. Adjust seasonings as necessary. Stir in cheese until melted and fully incorporated.

To serve, ladle into bowls and garnish with scallions and croutons if desired.

(Gabi Moscowitz)