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Summer Corn and Potato Chowder

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“Paula Deen”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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

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