Prep 10 mins
Cook 40 mins
Bet you didn't know The Duke cooked!
- 4 tablespoons butter
- 1 white onion, chopped
- 4 cups chicken broth
- 1 large potato, chopped
- 4 cups corn kernels, fresh cooked or canned
- 1⁄2 teaspoon thyme
- 1 bay leaf
- 1 cup cream or 1 cup half-and-half
- 6 tablespoons soft butter
- Saute onions in butter until they are tender and translucent.
- Add the corn, potatoes, chicken broth and herbs; simmer for 25 minutes.
- Puree the soup in a blender; return to pot.
- Before serving, add the cream and butter, stir, and check the seasonings; add salt and pepper if necessary.
This was really a wonderful corn chowder. I had some corn left over from the weekend (cut off the cob) as well as a couple of boiled potatoes. The chowder went together very quickly and was very tasty....so much so that I did not need to use the additional amount of butter at the end and it was still very rich tasting. I guilded the lily somewhat by adding some sliced smoked sausage (after the chowder was pureed).... Thanks Pilgrim....er... I mean Lennie!