Corn and Potato Chowder

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
Serves 6 

• 2 tablespoons olive oil
  
• 1/2 red onion, diced small
  
• 2 cloves garlic, minced
  
• 1 jalapeno (or serrano chili), seeded and minced
  
• 2 tablespoons flour
  
• 8-10 cups chicken stock
  
• 3-4 large potatoes (Yukon gold or russets), diced small (peeled or unpeeled - does not matter)
  
• 4-5 ears fresh corn either cooked or raw, corn kernels cut off (OR use 2 cups frozen corn)
  
• 1/2 cup red lentils 
  
• 1/2 cup half and half
  
• Salt and pepper, to taste
  
• 2 leaves Swiss chard, finely chopped
  
• 1/2 cup scallions, diced
  

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. 

---