Summer Corn and Potato Chowder

Name: Summer Corn and Potato Chowder
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 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

Submitted by ratherbeswimmin

"Paula Deen"

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Ready In:: 45mins
Ingredients:: 10
Serves:: 6

ingredients

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

directions

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.