Instructions: Peel and dice the potato. Place it in a small saucepan and add enough water to just cover. Bring to a boil over high heat, cover, and turn the heat to medium. Simmer for 15 minutes, until the potato is quite tender.

While the potato is cooking, melt the butter in a 2-quart or larger pot over medium heat. Add the onion, and cook until transparent. Add the chicken broth, turn the heat up, and bring to a boil. Add the frozen corn, and bring to a boil again, then turn the heat low and simmer, covered.

When the potatoes are ready, puree them in their cooking water with a fork or potato masher. Add them to the simmering corn mixture. Add salt to taste. Cook on low for 20 to 25 minutes, until the corn is tender. Serve immediately, grating fresh nutmeg into each bowl if you wish.

Cuisine: "American South"

Ronni Lundy (North Point Press)"

NOTES : Do not go running around looking for the shoepeg corn Ronni Lundy calls for in this recipe from "Butter Beans to Blackberries." You are not likely to find it. Shoepeg is a variety of white sweet corn that is "nearly extinct," according to Seeds Blum, a Boise, Idaho, seed company specializing in heirloom varieties. Any package or can of white sweet corn will suffice here. Also, pumpkin or winter squash may be substituted for the sweet potato.

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