Summer Corn Chowder

Directions

1. 1
   In a large bowl, remove corn kernels from cob using a small knife.
2. 2
   Set aside.
3. 3
   In heavy pot saute onion in olive oil.
4. 4
   Add garlic and red pepper.
5. 5
   Stir.
6. 6
   Season with salt, pepper and cayenne.
7. 7
   Cook until vegetables are soft.
8. 8
   Add corn and chicken stock.
9. 9
   Add potatoes.
10. 10
    Cover and simmer until potatoes are tender.
11. 11
    Remove 2-3 ladles of soup to a blender and puree.
12. 12
    Pour puree back in soup and stir.
13. 13
    Serve hot with a dash of Tabasco.