Summer Corn And Potato Chowder - cooking recipe

Ingredients

3 tablespoons butter
1 large yellow onion, chopped
2 1/2 cups fresh corn kernels (from 3 ears of corn)
1 large baking potato, peeled and cut into 1/2-inch cubes (3/4 lb.)
3 cups chicken broth
1/2 cup heavy cream
1/8 teaspoon cayenne pepper
salt
black pepper
1/4 cup chopped fresh chives, for garnish

Preparation

In a medium saucepan, melt the butter over medium heat.
Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
Add the corn, potato, broth, cream, cayenne, salt, and black pepper to taste.
Bring the soup to a boil.
Decrease heat to a simmer and cook until the potato is tender, about 10 minutes.
Serve in pretty shallow bowls garnished with the chives.