
Creamy Corn and Potato Chowder
You don’t have to wait for summer sweet corn season to make a great bowl of corn chowder—enjoy this comforting, creamy soup when it’s actually cold outside.
5 min
Prep Time
20 min
Cook Time
4
Servings
Ingredients
- 1 pound red potatoes, quartered
- 1 teaspoon sea salt
- 1 tablespoon Crystal unsalted butter
- 1 bag frozen roasted corn
- 1 cup chopped onion
- 1 teaspoon nutmeg
- 6-ounce container plain, non-fat Greek yogurt
- 2 cups Crystal Fat Free Milk
- 2 tablespoons fresh thyme, chopped
- 1 teaspoon salt
- Crème faîche, for garnish
- 1 scallion, finely chopped, for garnish
Products used
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Fat Free Milk
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Unsalted Butter
Directions
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Step 1
Place potatoes and 1 teaspoon salt in a saucepan; cover with water. Bring to a boil; cook 5-6 minutes more or until just fork tender. Remove from heat. Drain.
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Step 2
Place 2 cups corn kernels in blender with one container Greek yogurt, blend until smooth.
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Step 3
Melt 1 tablespoon butter in large sauce pan or chowder pot. Add chopped onions, salt, and thyme. Sauté until soft, 3-4 minutes.
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Step 4
Stir in potatoes, remaining corn, pureed corn, nutmeg, and milk; bring to a boil. Reduce heat; simmer 10-20 minutes, stirring occasionally.
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Step 5