A spring twist on corn chowder. Toss in some fiddleheads if you like.
1 Tbsp olive oil
2 medium onions, chopped
1 1/2 lbs potatoes, peeled and cubed
Water or vegetable stock
2 cups corn kernels (frozen is fine)
1/2 cup finely chopped sorrel leaves
1/2 - 3/4 cup snipped chives
Salt and pepper to taste
1/2 - 1 cup milk (optional)
Heat the olive oil in a soup pot, then add the onions and saute for 2-3 minutes. Add the potatoes and enough water or vegetable stock to cover. Bring to a boil, then reduce heat and simmer until potatoes are nice and tender, 15-20 minutes.
When the potatoes are tender, you can optionally puree the soup fully or partially. Then add the corn, sorrel, and chives and simmer until heated through. Add salt and pepper to taste. Add milk if desired to thin the soup and give it a slightly creamier consistency.
Serves about 6.