Sweet Corn Chowder

• 2 teaspoons olive oil
• 1 medium onion, chopped fine
• 2 cups cooked corn kernels (from 2 large ears)
• 2 medium Yukon gold potatoes, diced 3/8 inch thick
• 6 fresh sage leaves, chopped
• Generous pinch of chile pepper flakes, plus more for garnishing
• 1/2 teaspoon sea salt, plus more as needed
• 3 cups vegetable stock or corn broth

1. Heat the oil in a 4-quart pot until shimmering.
2. Add the onion and saute until lightly golden, 1 to 2 minutes.
3. Add the corn, potatoes, sage and chile pepper flakes; saute for 1 minute.
4. Season with salt.
5. Stir in the broth and bring to a boil.
6. Reduce the heat to medium low and simmer until the potatoes are tender when pierced with a fork, about 5 minutes.
7. Carefully pour half the mixture into a blender and puree until smooth-remember the soup is hot, so be careful.
8. Stir the pureed mixture back into the pot with the remaining soup.
9. Taste the soup and add more salt, if desired.
10. Ladle into bowls, garnish with a few chile flakes and serve hot.
11. Easy Upgrade: Crispy fried sage leaves add elegance to this soup with little effort.
12. Heat 2 to 3 tablespoons of grapeseed oil in an 8-inch nonstick skillet.
13. Add the leaves a few at a time.
14. They'll shrink and crisp up in a few seconds.
15. Use a fork to lift them out of the pan, and let them drain on a paper-towel-lined plate for 1 minute.
16. Use immediately to garnish the soup.

olive oil, onion, corn kernels, gold potatoes, sage, generous, salt, vegetable stock

Taken from www.foodnetwork.com/recipes/sweet-corn-chowder.html (may not work)