After a few weeks off from the cooking demos today was my first day back. I left in summer and while technically it is still the same season, the fall bounty is starting to roll in off the fields. This is a delicious transitional soup for the change of seasons. Enjoy!
Sweet & Cheesy Corn Chowder
Yield = 4 servings
2 T butter
1 cup finely chopped onion
2 T flour
1 quart vegetable stock
4 cups corn kernals cut from the cob, divided in half (about 4 ears)
2 cups potatoes, cut into 1″ cubes
Minced hot pepper of your choice (to taste, optional)
1 cup shredded cheddar cheese
Salt & Pepper
1 T basil, chiffonade
Heat a large pot over medium heat. Melt the butter and add the onion. Stir occasionally until the onion turns translucent. Add the flour and stir 1 minute. Add the vegetable stock, half the corn, potatoes and hot pepper, if using. Bring to a boil and then simmer until the potatoes are tender, about 15 minutes. Add the remaining corn and cook 5 minutes more. Remove from heat and stir in the cheese until completely melted. Smoosh some of the potatoes against the side of the pot while you are stirring for a thicker soup. Garnish with basil chiffonade.