creamy corn chowder

You will need:

three ears of fresh corn

one carrot, shredded

one red pepper, chopped

two jalapenos, chopped

three medium red potatoes, cubed

one large onion, diced

3-4 cloves garlic, diced

one can creamed corn

4 cups vegetable broth

1tbsp olive oil

1/4 cup heavy whipping cream

chives, parsley, & sweet paprika

Do this: In a large pot, brown the onion in olive oil. Add the garlic, peppers, carrot, and corn (cut from the ear, of course) and cook over a medium heat for about five minutes. Add the broth, herbs, spices, and potatoes and cook for about twenty minutes. Once the potatoes begin to soften, add the can of creamed corn and cream and cook another fifteen to twenty minutes before serving. 

Taste-check throughout the cooking process and add more herbs, salt, paprika, and pepper according to your taste bud's needs! I always add more than recipes require, which is why I am so often inclined to stay  away from specific proportions of flavor-boosters in my recipes. Simply add a little at a time so a flavor is not over-done and you'll end up with an intensity perfectly suited to your needs. I garnished this soup with a little extra fresh parsley and a dollop of low fat sour cream and it was delicious!