Italian Corn Chowder

Name: Italian Corn Chowder
Ingredients: 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

10 ingredients

4 steps

Ingredients

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

Directions

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.