End-of-Summer Corn Chowder
Ingredients:
- 2 T olive oil
- 2 garlic cloves, minced
- 1 large onion, chopped
- 1/2 t cayenne pepper
- 2 c diced red potatoes
- 5 c vegetable broth
- 1/2 c sour cream
- 1/2 t salt
- kernels from 5 ears fresh corn
- 1 c grated cheddar cheese
- pepper, to taste
- 2 scallions, chopped
Directions:
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