Sweet Corn Chowder

Name: Sweet Corn Chowder
Ingredients: 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

8 ingredients

16 steps

Ingredients

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

Directions

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.