Recipes

[LoLa]

With fall approaching fast, I've been trying to find ideas to use up the last of the delicious summer corn and I believe that this chowder hits the spot. It's not your typical chowder (laden with heavy cream) it's lighter; yet still comforting. Enjoy!

End-of-Summer Corn Chowder
serves 4

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

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.