Creamy Corn Chowder

Ingredients

• 2 1/2 Tablespoons butter
• 2/3 cup yellow onion (diced)
• 2 garlic cloves (finely chopped)
• 1 red bell pepper (diced)
• 1/2 cup celery (chopped)
• 1 teaspoon salt
• 2 teaspoons fresh thyme (coarsely chopped)
• Dash of red pepper flakes
• 2 small yukon gold potatoes (small dice)
• 4 cups vegetable broth
• 5 cups fresh corn kernels (approx. 8 cobs)
• 3/4 cups heavy cream
• Parsley for garnish (optional)

Instructions

1. 1

   In a stock pot, melt butter over medium-high heat. Add onion, garlic, red bell pepper, celery, salt, thyme, and red pepper flakes. Cook for 2 minutes.

2. 2

   Add potatoes and cook for an additional 2-3 minutes. Add vegetable broth and bring to a boil. Cook for 5-7 minutes once boiling, until potatoes are able to be pierced with a fork. Add 3 cups of corn kernels. Simmer for 8-10 minutes.

3. 3

   Meanwhile, puree remaining 2 cups of corn kernels and cream in a food processor or blender. Add to chowder for the final 5 minutes of simmering. Be sure to simmer on a low setting or the cream may separate - whisk quickly if this happens. Salt and pepper to taste.