Name: Corn Chowder
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium onion, chopped; 4 cups frozen corn, thawed; 2 small russet potatoes, peeled and diced; 2 cups vegetable broth; 1 cup milk; Salt; Freshly ground black pepper

Description

This thick, potato-studded corn chowder is perfect on a cold winter night or to satisfy your summer soup cravings. It is a simple recipe, rich, creamy and velvety smooth. It has been a family favorite for years!

Scale

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 cups frozen corn, thawed
2 small russet potatoes, peeled and diced
2 cups vegetable broth
1 cup milk
Salt
Freshly ground black pepper

Instructions

In the stockpot over medium heat, heat the olive oil. Add the onion and cook for 5 minutes.
Add the corn, potatoes, broth, and milk and bring to a simmer. Cook for 15 minutes.
Transfer 2 cups of the soup to a blender and purée until completely smooth. Return the puréed soup to the pot. Mix well, season with salt and pepper, and serve.