- 2 T butter
- 1/2 large onion, chopped
- 1 leek, chopped
- 1/2 t cayenne
- salt and pepper
- 2 C corn kernels (from 2 ears), cobs reserved
- 2 C water
- green onions
1. Melt 2 T butter in a saucepan. Add chopped onion and leek and saute until tender. Add corn and cook for 3-5 minutes, until tender. Add 2 C water, the cayenne and the corn cobs and bring to a boil. Reduce to a simmer and cook until the soup thickens up a bit, about 8 minutes. Discard cobs. Season the soup with salt and pepper to taste.
3. Run 1/2 of the soup through a blender or a food processor until smooth. Combine with the rest of the soup.
4. Serve chowder avocado and green onions, with some toast or hearty bread.