1 lg. potato, peeled and diced
1 bay leaf
1/4 tsp. dried sage
1/2 tsp. cumin seeds
3 tbsp. butter
1 onion, finely chopped
3 tbsp. flour
2 c. milk, or more to taste
1 (11 oz.) can corn or equivalent fresh kernels
Chopped chives and parsley
3 tbsp. flour
1/4 tsp. nutmeg
Salt and pepper
4 oz. sharp Cheddar cheese, grated
4 to 5 tbsp. dry white wine

Boil potato in 2 cups salted water with bay leaf, sage and cumin until just barely tender, about 15 minutes. Saute onion in butter until wilted. Add flour; mix well. Add milk; stir until smooth. Pour this sauce into the potatoes and their water. Add chives, parsley, nutmeg, salt and pepper to taste and simmer for 10 minutes. Stir in grated cheese and wine; heat until cheese is melted.