End-of-Summer Corn Chowder

By ninebirch

Ingredients

• 2 T olive oil
• 2 garlic cloves, minced
• 1 large onion, chopped
• 1/2 t cayenne pepper
• 2 c diced red potatoes
• 5 c vegetable broth
• 1/2 c sour cream
• 1/2 t salt
• kernels from 5 ears fresh corn
• 1 c grated cheddar cheese
• pepper, to taste
• 2 scallions, chopped

Details

Servings 4

Preparation

Step 1

In a large sauce, pan heat olive oil over medium heat. Add garlic and onions, and cook 10 minutes, until beginning to brown.

Stir in cayenne and potatoes, and cook 3 minutes, stirring often.

Add vegetable broth, sour cream and salt, stirring well. Cook 20 minutes.

With a potato masher, lightly mash about half the potatoes, to create a thicker broth.

Cook an additional 10 minutes, until potatoes are tender.
Stir in corn and cheddar, and cook 5 minutes.

Season to taste with salt and pepper.

Garnish with scallions and additional sour cream, if desired.