SUMMER CORN AND POTATO CHOWDER

Summer Corn and Potato Chowder image

Provided by ratherbeswimmin

Categories Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 223.2, Fat 14.7, SaturatedFat 8.6, Cholesterol 42.4, Sodium 442.7, Carbohydrate 19.8, Fiber 2.1, Sugar 5.5, Protein 5.7