2 potatoes, peeled and diced
2 c. boiling water
1 bay leaf
1/4 tsp. sage
1/2 tsp. cumin
3 tbsp. butter
1 onion, chopped
3 tbsp. flour
2 1/4 c. milk
1/4 tsp. nutmeg
1 1/2 to 2 c. grated cheddar cheese
2 c. corn, fresh or frozen

Cook potato, bay leaf, cumin in water until barely tender, 15 to 20 minutes. Saute onion in butter until tender; blend in flour. Off heat, gradually add milk, stirring constantly. Stir milk mixture and corn into potatoes and water. Add nutmeg and simmer gently for 10 minutes. Add cheese and stir until it melts. Good with cornbread.