Creamy Corn and Potato Chowder

Ingredients

4 cups fresh or frozen corn kernels
4 cups diced potatoes (about 4 medium-sized potatoes)
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup milk (whole or 2% for creaminess)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon dried thyme
Salt and black pepper to taste
Chopped fresh chives or green onions for garnish (optional)

Instructions

1. In a large pot, melt the unsalted butter over medium heat. Add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent.
2. Stir in the diced potatoes and cook for another 3-4 minutes.
3. Sprinkle the all-purpose flour over the onion, garlic, and potatoes. Stir to coat everything evenly and cook for an additional 2 minutes.
4. Gradually add the vegetable broth while stirring to avoid lumps. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 10-12 minutes or until the potatoes are tender.
5. Stir in the corn kernels and dried thyme. Cook for an additional 5-7 minutes until the corn is heated through.
6. Using an immersion blender or by transferring a portion of the soup to a blender, blend until you reach your desired level of creaminess. Leave some chunks for texture if desired.
7. Stir in the milk to create a creamy consistency. Heat the soup for an additional 2-3 minutes until it’s warmed through.
8. Season the chowder with salt and black pepper to taste.
9. Serve your Creamy Corn and Potato Chowder hot, garnished with chopped fresh chives or green onions if desired.

This comforting and creamy chowder is a delightful way to savor the flavors of fresh corn and tender potatoes. Enjoy a warm and satisfying bowl!