1 big potato, peeled and diced
2 1/2 c. boiling salted water
1 bay leaf
1/4 tsp. dried sage
1/2 tsp. cumin seeds
3 tbsp. butter
1 onion, finely chopped
3 tbsp. flour
1 pkg. frozen whole kernel corn
1 c. half and half
1 tbsp. chopped chives
1 tbsp. parsley
Salt and pepper to taste
1 1/2 c. sharp cheddar cheese (4 oz.)
1 1/2 c. Monterey Jack cheese (4 oz.)

Boil diced potatoes in salted water with bay leaf, sage, and cumin until tender, about 5 minutes. Melt butter in saute pan and saute onion until transparent. Add flour and mix well. Pour sauce into potatoes. Add frozen corn and remaining dry ingredients. Simmer for 10 minutes. Do not let mixture boil as you add half and half. Keep mixture hot as you stir in cheese. Stir and heat until cheese melts. Serve immediately.

Delicious served with French bread and green salad. Also good with added Cajun spice!!