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.
or 1 t fresh
chicken or vegetable
Yukon gold potatoes
scrubbed and diced
fresh or frozen
salt and pepper
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).
Adapted from a recipe originally from Safeway.
dairy free, quick and easy dinner recipe