Fresh Corn Potato Chowder

 

Ingredients: (serves 3)

2 big red potatoes (washed and cubed, leave the skin on)

1/2 cup corns (fresh or frozen)

1/2 tbsp. butter 

1/2 medium onion (peeled and chopped)

1 1/2 cups chicken broth - add a bit more when needed during cooking

1/2 cup cream (divided)

1/4 tsp. salt (to taste)

Dash of ground white pepper

1 1/2 tbsp. plain flour 

1 sprig spring onion (thinly sliced) - for garnish

Methods:

1. In a saucepan/wok, heat butter using medium heat.  Add onion and stir until tender.  Add potatoes, corn, broth, 1/4 cup cream, salt and pepper.  Bring it to a boil.  Reduce heat, put the lid on, and simmer until potatoes are tender.
2. In a small bowl, mix flour and remaining cream until smooth; stir into the soup, and return to a boil, stirring constantly;  cook to stir until slightly thickened, remove from heat.
3. Scoop into individual serving bowls, garnish with spring onion, and serve as it is or with any of your favorite options, such as bread, salad, french fries, roasted vegetables, and so forth.

This recipe is adapted from 'Taste of Home' by Tracy Bivins, Knob Noster, Missouri with slight adjustment to suit my cooking preference.