Risotto style potatoes and corn recipe

Ingredients

• 1 quart chicken broth
• 3/4 cup grapeseed oil, as needed for sauteing
• 1 large red onion, diced
• 3 cloves fresh chopped garlic
• 3/4 pound fresh corn kernels, about 3 ears or 12 ounces frozen fresh corn
• 1 1/2 pounds peeled diced potatoes, (set on a paper towel to absorb moisture)
• 1/2 cup heavy cream