Summer Corn-And-Golden Potato Chowder

1. 1

   Melt butter in a small stockpot over medium heat. Add corn kernels, thyme sprigs, diced onion, and salt. Cook, stirring occasionally, 15 to 20 minutes or until corn is tender but not browned.

2. 2

   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 to 10 minutes or until potatoes are tender. Discard cobs and thyme.

3. 3

   Process 1/2 cup of corn mixture in a blender until smooth. Return processed mixture to stockpot, and stir in half-and-half. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.