Recipe Instructions:
INGREDIENTS
8 ears fresh sweet yellow corn, husked and silks removed and kernels cut from cob
3 Tbsp butter
1 medium yellow onion chopped (1 1/2 cups)
2 medium carrots, chopped
1/4 cup all-purpose flour
1 clove garlic, minced
5 cups of veggie broth
1 cup of milk
1 lb Yukon Gold potatoes, cut into 1/2-inch pieces
1/2 tsp dried thyme
1 bay leaf
INSTRUCTIONS
Melt butter in a large pot over medium heat. Add the onions and carrots, and cook, stirring frequently, until onion has softened and just starting to brown around edges, about 8 - 10 minutes. Add in the flour and garlic and cook 1 ½ minutes. While whisking, slowly pour in 5 veggie stock(broth). Bring mixture to a boil, stirring constantly, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper to taste. Bring to a light boil, then reduce heat to medium-low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
Remove bay leave then transfer 2 ½ cups of the chowder to a blender and blend until smooth. Stir the mixture back into the pot then stir in milk.
Serving Size: 1 cup
