Summer Corn & Potato Chowder

By suesoftballmom

Ingredients

• 3 tablespoons butter
• 1 large yellow onion, chopped
• 2 1/2 fresh corn kernals (from 3 ears of corn)
• 1 large (3/4) baking potato, peeling and cut into 1/2-inch cubes.
• 3 cups chicken broth
• 1/2 cup heavy cream
• 1/8 teaspoon cayenne pepper
• salt and black pepper
• 1/4 cup chopped fresh chives, for garnish

Details

Servings 4

Preparation

Step 1

1. In a medium saucepan, melt the butter over medium head. Add the onion and cook, stirring occasionally, until softened, about 5 minutes
2. Add the corn, potato, broth, cream, cayenne pepper, and salt and black pepper to taste. Bring the soup to a boil. Reduce to a simmer and cook until the potato is tender, about 10 minutes. Servce in pretty shallow bowls garnished with the chives.