1 lg. potato, peeled and diced
2 c. boiling water
1 bay leaf
1 pinch of sage
1/2 tsp. cumin seeds
3 tbsp. butter
1 onion, finely chopped
3 tbsp. flour
1 1/4 c. heavy cream
1 pkg. frozen corn or kernels from 2 fresh ears corn
1/2 tsp. Bakon yeast
Salt and pepper
Chopped chives and parsley
1/4 tsp. nutmeg
1 1/2 c. Cheddar cheese
4-5 tbsp. white wine

Boil potato with bay leaf, sage and cumin seeds until barely tender (about 15-30 minutes). Melt butter in saucepan and saute onion, then add flour. Mix well and add cream, stirring with a whisk. Pour this sauce into potatoes and their water, adding corn. Add Bakon yeast, chopped herbs and the rest of the seasonings and let simmer for 10 minutes. Stir in grated cheese and wine and mix well until cheese is melted. Serve immediately.