Potato and Corn Chowder
Potato and Corn Chowder
Prep time
Cook time
Total time
Try this hearty and creamy soup full of vegetables for those colder days.
Author: Oakley's Premium Fresh Vegetables
Recipe type: Main
Serves: 6 Servings
Ingredients
- 4 fresh corn on the cob, shucked
- 2 teaspoons olive oil
- 3 tablespoons softened butter
- ¾ cup finely chopped onion
- 4 cups cubed Oakley's Baby Golden Gourmet potatoes
- 2½ cups chicken chicken stock
- 2½ cups milk
- 1½ teaspoons salt
- ½ teaspoon pepper
- 1 cup cream
- 1½ teaspoons chopped fresh thyme
Instructions
- Preheat oven on grill setting. Brush corn with olive oil. Grill corn for 12-15 minutes, turning every few minutes, until slightly charred.This may take longer depending on the strength of your oven. Cool slightly and cut kernels from cobs.
- Puree 1 cup of corn kernels in a food processor or blender until smooth.
- Melt butter in a large stock pot over medium-high heat. Add onion and sauté until soft (5-7 minutes)
- Add chicken stock, milk, potatoes, salt and pepper. Simmer until potatoes are just tender (10-12 minutes)
- Stir in corn kernels, pureed corn and cream. Bring to a simmer. Simmer for 15-20 minutes, stirring occasionally, until potatoes are done.
- Using a potato masher or immersion blender, slightly mash some of the potatoes, leaving some whole pieces. Stir in fresh thyme, and additional salt and pepper, to taste.
Published on Monday, June 29th, 2015, under Potato Recipes, Recipes