Corn Chowder by
Source: Reisman Recipes - 'The Kitchen'
Ingredients
-32 oz of fresh or frozen corn
-1 lb Yukon gold potatoes, peels on or off, diced
-2 1/2 cups low sodium or any kind of chicken or vegetable broth
-1/2 cup chopped yellow onion
-2 cloves garlic, minced
-2 sprigs fresh thyme
-2 tsp kosher salt
-1/2 tsp freshly ground black pepper
-1/2 cup half n half or heavy cream
-1 tbsp unsalted butter
For Optional garnish / topper mixture:
- 1/4 cup diced red bell pepper
-1 tbsp freshly squeezed lemon juice
-Chopped chives
Instructions
1. [For garnish only] Place red bell pepper, lemon juice, and 1/2 cup of the corn in a small bowl and stir to combine. Cover and refrigerate until ready to serve.
2. Place potatoes, broth, onion, garlic, thyme, salt, pepper, and corn into a 4 to 5 quart slow cooker and stir to combine.
3. Cover and cook on the low setting until the potatoes are very tender, about 8 hours.
4. Remove and discard the thyme sprigs. Transfer 2 cups of the soup to a blender and blend until smooth. Return the blended soup to the slow cooker. Add the half n half or cream and butter and stir until the butter melts. Ladle into bowls and serve with the corn, red pepper, and chives topping if desired. Enjoy!
2. Place potatoes, broth, onion, garlic, thyme, salt, pepper, and corn into a 4 to 5 quart slow cooker and stir to combine.
3. Cover and cook on the low setting until the potatoes are very tender, about 8 hours.
4. Remove and discard the thyme sprigs. Transfer 2 cups of the soup to a blender and blend until smooth. Return the blended soup to the slow cooker. Add the half n half or cream and butter and stir until the butter melts. Ladle into bowls and serve with the corn, red pepper, and chives topping if desired. Enjoy!