Italian Corn Chowder

1. 1

   In a large Dutch oven on medium heat, saute the butter, garlic and onion until soft; 3 minutes.

2. 2

   Add the corn kernels, sugar and sea salt; continue to saute for another 5 minutes. Add the broth and bring to a slow boil; then reduce the heat and simmer for 30 minutes. Let the soup cool off heat for 15 minutes.

3. 3

   Stir in the sour cream and ricotta cheese. With an immersion blender, puree the soup just until chunky. Taste and add more salt if needed.

4. 4

   To serve top with a sprinkle of minced onion chives, a dollop or two of basil tomato pesto and a few turns of freshly cracked pepper. Serve hot or room temperature.

No additional tips available.