Iowa Corn Chowder

• 1 tablespoon unsalted butter
• 1 yellow onion, coarsely chopped
• 3 cups fresh or frozen corn kernels
• 4 cups vegetable stock, chicken stock (page 91), or water
• 2 cups heavy whipping cream or half-and-half
• Salt and freshly ground black pepper
• Chopped fresh chives, for garnish

1. Place a large saute pan over medium-high heat and add the butter.
2. Add the onion and saute for about 10 minutes, until lightly browned.
3. Transfer to the slow cooker and add 2 cups of the corn and the water.
4. Cover and cook on low for 5 to 6 hours, until the chowder is rich and sweet.
5. Using a handheld blender, carefully puree the soup until smooth.
6. Add the cream and remaining 1 cup corn and stir well.
7. Cover and cook for about 20 minutes, until heated through.
8. Season to taste with salt and pepper.
9. Ladle into bowls and serve hot, garnished with the chives.

unsalted butter, yellow onion, corn, vegetable stock, heavy whipping cream, salt, fresh chives

Taken from www.epicurious.com/recipes/food/views/iowa-corn-chowder-380241 (may not work)