Corn Chowder
This is a creamless corn chowder, made a little bit creamy with potatoes — at greater cost to its color than to its flavor.
Corn Chowder
Small onion, diced
Three medium Yukon Gold potatoes, peeled and diced
One 14.5 ounce can of whole kernel corn
One 14.5 ounce can of creamed corn
One 16 ounce carton of chicken stock (or vegetable stock)
Dash ground cayenne pepper
Dash cumin
Salt and pepper
Over medium heat, sautee onions in olive oil until soft. Add potatoes, stir, and cook a minute or two. Add corn, stock, cayenne pepper and cumin. Stir, bring to a boil, lower heat, and simmer about an hour, stirring occasionally. Add salt and pepper to taste. Puree about half the soup with an immersion blender. Serve with free range crouton (baguette slice you’ve left out overnight).