Summer Corn and Potato Chowder |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Paula Deen 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:
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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