Corn Chowder


Please excuse the picture.  Joel was away for a week visiting a friend in California, and he took the camera, so I was forced to use my iPhone to get a shot of my dinner.  While he was away, I went to the farmers' market with my mom, brother, and his fiance.  I bought some potatoes, with nothing in mind to use them with.  When I was looking through my saved recipes, I found this end of summer corn chowder from Fresh 365.  I had just about everything, except for the corn, so I thought it would make it and substitute frozen corn instead.  

2 tablespoons Olive Oil
2 Garlic Cloves, minced
1 Onion, chopped
1/2 teaspoon Cayenne Pepper
2 cups Red Potatoes, diced
5 cups Vegetable Broth
1/2 cup Sour Cream
1/2 teaspoon Salt
Kernels from 5 Ears of Corn (I used half a bag of frozen)
1 cup Cheddar Cheese, grated
2 Scallions, chopped
Pepper, to taste

In a large sauce pan, heat olive oil over medium heat.  Add garlic and onions and cook for about 10 minutes, or until beginning to brown.  Stir in the cayenne pepper and potatoes and cook for 3 minutes, stirring often.  Add the vegetable broth, sour cream, and salt.  Stir well and cook for about 20 minutes.  With a potato masher, lightly mash about half of the potatoes to create a thicker broth.  Cook an additional 10 minutes until the potatoes are tender.  Stir in the corn and cheese and cook for 5 minutes.  Season, to taste, with salt and pepper.  Garnish with scallions and additional sour cream, if desired.