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Summer Corn & Potato Chowder

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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.

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