Corn and Potato Chowder
This recipe has evolved over time - if you don't need to stay away from dairy, feel free to add a splash of cream and/or some shreds of white cheddar cheese.
Ingredients
- 3 T butter
- 1 cup onion diced
- 1 clove garlic
- 1/2 t dried thyme or 1 t fresh
- 1 leaf dried bay
- 4 cups stock chicken or vegetable
- 1 pound Yukon gold potatoes scrubbed and diced
- 2 cups corn kernels fresh or frozen
- salt and pepper to taste
Instructions
- In a 6-quart pot, melt butter. Add onions and garlic and cook until translucent, 8 to 10 minutes.
- Stir in thyme, bay leaf, and stock, and bring to a boil.
- Add diced potatoes, and reduce heat. Simmer until potatoes are cooked through, about 10 minutes.
- Stir in corn kernels and simmer until warmed through.
- Remove and discard bay leaf and season to taste with salt and pepper.
- Serve hot, with grated white cheddar cheese (optional).
Notes
Adapted from a recipe originally from Safeway.