Sweet Corn Chowder

1. 1

   Heat the oil in a 4-quart pot until shimmering.

2. 2

   Add the onion and saute until lightly golden, 1 to 2 minutes.

3. 3

   Add the corn, potatoes, sage and chile pepper flakes; saute for 1 minute.

4. 4

   Season with salt.

5. 5

   Stir in the broth and bring to a boil.

6. 6

   Reduce the heat to medium low and simmer until the potatoes are tender when pierced with a fork, about 5 minutes.

7. 7

   Carefully pour half the mixture into a blender and puree until smooth-remember the soup is hot, so be careful.

8. 8

   Stir the pureed mixture back into the pot with the remaining soup.

9. 9

   Taste the soup and add more salt, if desired.

10. 10

    Ladle into bowls, garnish with a few chile flakes and serve hot.

11. 11

    Easy Upgrade: Crispy fried sage leaves add elegance to this soup with little effort.

12. 12

    Heat 2 to 3 tablespoons of grapeseed oil in an 8-inch nonstick skillet.

13. 13

    Add the leaves a few at a time.

14. 14

    They'll shrink and crisp up in a few seconds.

15. 15

    Use a fork to lift them out of the pan, and let them drain on a paper-towel-lined plate for 1 minute.

16. 16

    Use immediately to garnish the soup.

* Per serving · 4 servings · Values may vary.