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.
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.
Place 2 cups corn kernels in blender with one container Greek yogurt, blend until smooth.
Melt 1 tablespoon butter in large sauce pan or chowder pot. Add chopped onions, salt, and thyme. Sauté until soft, 3-4 minutes.
Stir in potatoes, remaining corn, pureed corn, nutmeg, and milk; bring to a boil. Reduce heat; simmer 10-20 minutes, stirring occasionally.
When serving, garnish with crème fraîche and scallions.
Recipe from realcaliforniamilk.com.