Fresh Corn & Potato Chowder

  in Gluten-Free, Recipes, Soups and Stews, Vegetarian

1 tablespoon butter
1 medium onion, chopped
2 stalks celery, chopped
1 medium carrot, chopped
3-4 ears of fresh corn, or 3 heaping cups of corn
1 medium russet potato, peeled, diced (about 1 1/2 cups)
1 bay leaf
1/2 teaspoon dry thyme or 2 sprigs fresh thyme
3 cups vegetable or chicken broth
1 cup milk or half and half
salt and white pepper

  1. Melt the butter in a soup pot and sauté the onion, celery, carrot, and bay leaf until vegetables are softened, about 8 minutes. 
  2. While veggies are sautéing, cut the corn off the ears. Place one end of the cob on a large cutting board. Then, using a sharp knife, cut downward, as close to the base of the kernels as possible. Rotate the ear  and repeat until all the kernels have been removed.
  3. Add the corn and thyme to the pot. Bring to a boil, reduce heat, and simmer 15 minutes or until potatoes are tender. Add the milk and season with salt and white pepper. (If it’s too thick you can add a little more milk.) Simmer a few more minutes until heated through. Remove the bay leaf before serving.