Corn & potato chowder

It's a great time of the year for soup!  I updated Meam's (my grandma) version.

Ingredients:

3 ears of corn, cut off the cob

3 med potatoes, peeled and diced

32 oz chicken broth

1 med onion, diced

2 cloves garlic, minced

2 TB butter

6 tsp flour

12 oz half-n-half

sprinkle of sea salt and fresh ground pepper

2 TB cilantro, sliced

Directions:

Wash, peel and dice potatoes and bring just to a boil in a saucepan.  When the water starts to boil, remove from the heat and drain.  Melt butter in a 5 QT stockpot.  Saute onions, garlic and 2/3 (approximately) of the corn for about 5-7 minutes.  Add the flour and mix well to make a rue.  Mash the rest of the corn (I used my small food processor), and add to the pot.  Add the chicken broth and whisk until the rue is dissolved.  Add the potatoes, and keep the heat on med until it starts to boil.  Add half-n-half, a couple of shakes of sea salt and the fresh ground pepper and stir well.  Once the soup starts to bubble, turn down the heat to med-low and simmer for about 15 minutes, or until potatoes are fork tender.  It should thicken once it has bubbled.  Slice cilantro and add just before serving.