Sunday, January 9, 2011

Potato Corn Chowder

Potato Corn Chowder

1 tablespoon oil
1 medium onion, diced
1 clove garlic, minced
1 teaspoon crushed red pepper
5 cups chicken broth
4-5 medium potatoes, peeled and cut into 1 inch cubes
2 cups frozen corn

Saute onion in oil until almost translucent then add red pepper flakes and garlic and saute until fragrant.  Add chicken broth and potatoes.   Bring to a boil and cook until the potatoes are tender.  Use a hand masher to mash the potatoes in the broth.  Add corn cook another 3 minutes then serve.  Add salt and pepper to taste.  Garnish with pepper-jack cheese and chives.  (Penzey's spices sells freeze dried chives that are great when chives are out of season).

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