Italian Corn Chowder

• 3 tablespoons butter
• 1 tablespoon fresh garlic, chopped
• 1 small sweet onion, minced
• 4 cups fresh corn kernels, about 4 ears
• 2 tablespoons sugar
• 1 teaspoon fine sea salt
• 4 cups chicken broth, low sodium (or vegetable)
• 1/2 cup sour cream, regular or lowfat OK
• 1/2 cup ricotta cheese, regular or lowfat OK
• TOPPINGS: minced onion chives, basil tomato pesto, fresh cracked pepper

1. In a large Dutch oven on medium heat, saute the butter, garlic and onion until soft; 3 minutes.
2. Add the corn kernels, sugar and sea salt; continue to saute for another 5 minutes. Add the broth and bring to a slow boil; then reduce the heat and simmer for 30 minutes. Let the soup cool off heat for 15 minutes.
3. Stir in the sour cream and ricotta cheese. With an immersion blender, puree the soup just until chunky. Taste and add more salt if needed.
4. To serve top with a sprinkle of minced onion chives, a dollop or two of basil tomato pesto and a few turns of freshly cracked pepper. Serve hot or room temperature.

butter, fresh garlic, sweet onion, fresh corn kernels, sugar, salt, chicken broth, sour cream, ricotta cheese, toppings

Taken from food52.com/recipes/28501-italian-corn-chowder (may not work)