Corn chowder is one of those dishes that tastes better the next day after you make it. All the flavors seep into the potatoes and make for a delicious leftover. This is my interpretation of Tyler Florence’s Corn Chowder. I tried it his way the first time I made corn chowder, but I found it to be too rich and salty. This is a lighter version.
- 2 tbsp of butter
- 1 diced onion
- 2 minced garlic cloves
- about 1-2 tsp of thyme (fresh or dried, it doesn’t really make a huge difference. The downside with fresh thyme is that you have to pluck all the really tiny leaves off of the sprig)
- 1/4 cup of all purpose flour
- 3 cups of vegetable stock
- 3 cups of water
- 2 cups of whole milk
- 2 Idaho potatoes, peeled and diced (the smaller you dice them, the better they disintegrate and cook)
- 1 can of corn (or you can use 6 ears of corn, but let’s be real… that’s more work)
- 1/4 cup of parsley
- salt and pepper to taste
- Heat the butter in a large soup pot until it’s hot enough to add the diced onion and thyme.
- Cook until the onion is soft, and then add the garlic. Don’t let the garlic brown.
- Coat the vegetables with flour and mix well.
- Pour in the vegetable stock and water. Bring to a boil.
- Add the milk and potatoes and boil (hard) for about 10 minutes.
- Add the corn and cook for another 5 minutes. Season with salt and pepper to taste.
- Stir in the parsley and serve.