Summer Corn and Potato Chowder

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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.
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