Summer Corn and Golden Potato Chowder
4 T butter
5 C. fresh corn kernels, reserve 2 cobs
3 fresh thyme sprigs
1 large sweet onion, diced (about 2 cups)
1 1/2 tsp. kosher salt
4 C. low sodium broth
1 lg. Yukon gold potato, diced
3/4 C. half and half
Melt butter in small stockpot over medium heat. Add corn kernels, thyme, diced onions and salt. Cook, string occasionally, 15-20 minutes.
Stir in broth and diced potato. Increase heat to high, add reserved corn cobs and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, 8-10 minutes, or until potatoes are tender. Discard cobs and thyme.
Process 1/2 cup of corn mixture in a blender (or immersion blender) until smooth. Return to pot. Stir in half and half. Serve immediately.
5 C. fresh corn kernels, reserve 2 cobs
3 fresh thyme sprigs
1 large sweet onion, diced (about 2 cups)
1 1/2 tsp. kosher salt
4 C. low sodium broth
1 lg. Yukon gold potato, diced
3/4 C. half and half
Melt butter in small stockpot over medium heat. Add corn kernels, thyme, diced onions and salt. Cook, string occasionally, 15-20 minutes.
Stir in broth and diced potato. Increase heat to high, add reserved corn cobs and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, 8-10 minutes, or until potatoes are tender. Discard cobs and thyme.
Process 1/2 cup of corn mixture in a blender (or immersion blender) until smooth. Return to pot. Stir in half and half. Serve immediately.
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