End-of-Summer Corn Chowder


In a large sauce, pan heat olive oil over medium heat. Add garlic and onions, and cook 10 minutes, until beginning to brown. Stir in cayenne and potatoes, and cook 3 minutes, stirring often. Add vegetable broth, sour cream and salt, stirring well. Cook 20 minutes. With a potato masher, lightly mash about half the potatoes, to create a thicker broth. Cook an additional 10 minutes, until potatoes are tender. Stir in corn and cheddar, and cook 5 minutes. Season to taste with salt and pepper. Garnish with scallions and additional sour cream, if desired.

Servings: 4
Time to Prepare:
Nutritional Information:

Submitted By: Kyle
Original Source: Fresh 365

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