Corn season is winding down (bummer!) but potatoes are starting to pop up at the farmer's market. This is a quick and easy soup that is good any day of the week, especially as fall weather sets in and evenings get cooler.
Corn and Potato Chowder
Heat the olive oil over medium heat in a large soup pot. Add the onion, garlic, and jalapeño. Cook until onions soften, about 3-5 minutes. Season lightly with salt and pepper. Add the flour and stir to make a roux; cook for 1-2 minutes. Add 8 cups of stock; stir to combine. Add the potatoes, corn, and lentils. Cook until the potatoes are tender, about 20-25 minutes. Mash the soup with a potato masher -- you aren't making a smooth soup; it should be chunky and slightly thick. Add more stock if the soup seems too thick. Add the half and half. Cook for 5 minutes more. Season to taste with salt and pepper. Garnish with the chard and scallions. Serve with crusty bread.
Lentils: Pantry Gems by Marcy Gaston