Corn Soup

What you need:

2 tablespoons unsalted butter

1/2 cup onion, cut into 1/4 inch, diced

4 cups fresh corn kernels cut from about 7 ears

3 cups chicken broth

2-3 Russet potatoes, cut into 1/4 inch cubes

Salt, to taste

1/4 teaspoon freshly ground black pepper

1 cup half and half

2 tablespoons chopped chives, for garnish

Place butter in a pot over low heat. Add diced onion and wilt for about 10 minutes.

Add the corn and the chicken broth and bring to a simmer. Cook partially covered for 10 minutes, stirring occasionally.

Puree the soup in a blender in 2 batches. Return to pot. Add salt, pepper, potatoes (optional), and half and half; cook over low heat for 10-20 minutes, stirring occasionally.

Ladle soup into bowls. Before serving, top with the chopped chives.