This chowder is perfect for a cold spring/summer day when the weather just isn’t cooperating. Make it a meal by serving a green salad and a slick slice of your favorite bread.

•    3 tablespoons sweet cream butter
•    1 yellow onion, chopped
•    1 tablespoon all-purpose flour
•    32 ounces vegetable broth
•    2 1/2 cup diced Yukon Gold potatoes (about 4 large)
•    2 cups frozen sweet yellow corn
•    2/3 cup milk
•    1 1/2 cup shredded sharp cheddar cheese
•    sea salt
•    fresh ground black pepper
•    pinch of cayenne pepper and chopped parsley for garnish (optional)

Melt the butter and sauté the onion in a large saucepan over medium-high heat for about 5 minutes. Mix in the flour to coat the onion and then add the broth and bring to a boil, whisking constantly. Once it’s smooth, reduce the heat and add the potatoes. Let simmer 20 minutes until they are tender and can be mashed a little in the soup. Stir in the corn and milk and cook another 5 minutes. Remove from the heat and stir in the cheddar cheese, season with salt and pepper to taste.