1 tablespoon butter
1 small onion minced
4 cups Vegetable Broth
2 cups Veggie Box corn kernels
2 cups Veggie Box potatoes cut into 1 inch cubes
1 teaspoon white vinegar
1 teaspoon salt
1 sprig fresh thyme or 1/2 teaspoon dried thyme
1 cup milk 
2 tablespoons flour

1  tablespoon butter 1  small onion minced 4  cups Vegetable Broth 2  cups Veggie Box corn kernels 2  cups Veggie Box potatoes cut into 1 inch cubes 1  teaspoon white vinegar 1  teaspoon salt 1  sprig fresh thyme or 1/2 teaspoon dried thyme 1  cup milk  2  tablespoons flour

Over medium heat, melt butter and saute onions for 3 minutes. Add corn, potatoes, stock, thyme, vinegar, and salt. Bring to a simmer over medium heat and then reduce the heat to medium-low. Cover the pan with a tight-fitting lid and simmer for 20 minutes. Stir the chowder and test to see if potatoes are fork-tender. Once they are, remove the sprig of thyme. Whisk together the milk and flour.Remove soup from heat and whisk in milk mixture. Return to heat, turn heat to high, whisk, and cook for about 3-5 minutes or until creamy and bubbly.