Garden Corn Chowder

Ingredients

• 4 cups fresh or frozen corn kernels
• 1 lb (450 g) potatoes, diced
• 1 medium onion, diced
• 2 tbsp butter or olive oil
• 3 cups vegetable or chicken broth
• 1 cup milk or unsweetened plant milk
• 1 tsp thyme
• 3/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Cook onion in butter over medium heat for 5 minutes.

2. 2

   Add potatoes, broth, thyme, salt and pepper. Simmer 12–15 minutes until potatoes are tender.

3. 3

   Add corn and simmer 5 minutes.

4. 4

   Blend about 2 cups of the soup until smooth, then stir it back into the pot.

5. 5

   Add milk and warm gently without a hard boil. Taste and adjust seasoning.