Red Potato and Corn Chowder
More soup! For this chowder you cut the corn from the cobs then add the cobs to the water to boil the potatoes for your stock. I actually used half water, half chicken broth for my stock and it was delicious. Boiling the cobs in the stock gave it a huge amount of flavor. As a matter of fact I added extra heat and spices to balance the corn flavor. The only thing I would do differently is add more potatoes to add to the heartiness of the soup since there is no meat in it and I am a serious carnivore. This didn’t take a lot of time to put together and everyone enjoyed it.
Adapted from Gourmet: http://www.epicurious.com/recipes/food/views/Potato-Corn-Chowder-242862
