Name: One-Pot Corn & Potato Chowder
Ingredients: 4 ears fresh corn (shucked (4 cups corn kernels). If using frozen corn, see notes); 1 Tablespoon olive oil; 1 Tablespoon butter (or additional oil); 1 cup finely shopped onion; ¾ cup finely chopped celery; 2 cloves garlic (minced); 1½ teaspoons kosher salt (divided, or to taste); ½ teaspoon ground black pepper; 2 teaspoons minced fresh thyme (or 1 teaspoon dried thyme); ⅛ teaspoon ground cayenne pepper (or to taste); 4 cups low-sodium vegetable broth (or chicken broth if vegetarian is not needed); 12 ounces small yellow potatoes (cut into ½-inch pieces (or Russet potatoes, peeled)); 2 cups milk (whole for best flavor but 2% will also work. For dairy-free, use canned coconut milk ); 2 Tablespoons minced chives

One-Pot Corn & Potato Chowder

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Author: Dorothy Miler

Ingredients

Scale

4 ears fresh corn (shucked (4 cups corn kernels). If using frozen corn, see notes)
1 Tablespoon olive oil
1 Tablespoon butter (or additional oil)
1 cup finely shopped onion
¾ cup finely chopped celery
2 cloves garlic (minced)
1½ teaspoons kosher salt (divided, or to taste)
½ teaspoon ground black pepper
2 teaspoons minced fresh thyme (or 1 teaspoon dried thyme)
⅛ teaspoon ground cayenne pepper (or to taste)
4 cups low-sodium vegetable broth (or chicken broth if vegetarian is not needed)
12 ounces small yellow potatoes (cut into ½-inch pieces (or Russet potatoes, peeled))
2 cups milk (whole for best flavor but 2% will also work. For dairy-free, use canned coconut milk )
2 Tablespoons minced chives

Instructions

Cut the corn off the cob and use the back of your knife to scrape down to remove all the “milk” and small bits of corn leftover in the cob. Set the corn aside, but don’t throw the cobs away because you’ll use them to flavor the broth later.
Heat oil and butter over medium heat in a large soup pot or Dutch oven.
Add the onion and celery and cook for 2 minutes to soften. Stir in the garlic, 1 teaspoon salt, pepper, thyme, and cayenne pepper. Cook for an additional minute to combine the flavors.
Pour in the vegetable broth then add the corn cobbs to the pot. (You may have to snap the cobbs in half to make them fit.) Simmer for 10 to 15 minutes.
Use tongs to remove the corn cobbs and discard. Add the potatoes and simmer for 10 minutes or until they are ¾ of the way cooked.
Stir in the corn kernels, milk, and remaining salt. Simmer on low until the potatoes are fully cooked and the corn is tender, about 5 minutes.
Turn off the heat. Taste the soup and add more salt and pepper as needed. Stir in the chives then serve.The soup can be stored in an air tight container in the fridge for up to 5 days. Soups with potatoes don’t usually freeze well, so I do not recommend freezing for this recipe.

Find it online: https://www.rapidrecipes.blog/corn-potato-chowder/