Recipe: Fresh Corn Chowder


1 medium onion, diced
2 tsp. olive oil
2 cloves garlic, minced
1 russet potato, cubed
2 cups broth
2 cups corn
1/2  cup half and half
1/4 tsp. nutmeg


 Cut corn from ears with a sharp knife. Run back of knife over cut cobs and capture milk. Set aside. Sauté onion in oil until soft, 4-5 minutes. Add garlic and stir.  Add potatoes, salt, and broth.  Cook until potatoes are tender, about 20 minutes.  Add corn and let stand 5 minutes. Taste and add half and half, nutmeg, salt and pepper.