Summer Corn And Potato Chowder

• 3 tablespoons butter
• 1 large yellow onion, chopped
• 2 1/2 cups fresh corn kernels (from 3 ears of corn)
• 1 large baking potato, peeled and cut into 1/2-inch cubes (3/4 lb.)
• 3 cups chicken broth
• 1/2 cup heavy cream
• 1/8 teaspoon cayenne pepper
• salt
• black pepper
• 1/4 cup chopped fresh chives, for garnish

1. In a medium saucepan, melt the butter over medium heat.
2. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
3. Add the corn, potato, broth, cream, cayenne, salt, and black pepper to taste.
4. Bring the soup to a boil.
5. Decrease heat to a simmer and cook until the potato is tender, about 10 minutes.
6. Serve in pretty shallow bowls garnished with the chives.

butter, yellow onion, corn kernels, baking potato, chicken broth, heavy cream, cayenne pepper, salt, black pepper, fresh chives

Taken from www.food.com/recipe/summer-corn-and-potato-chowder-484777 (may not work)