Potato Corn Chowder

By kathleentirpak

Ingredients

• 1 cup heavy cream or half-n-half
• 1 cup peeled and diced potatoes
• 8 ounce can of creamed corn
• 4 Tablespoons butter
• 1 cup minced onion
• 1/2 cup diced celery
• 2 cloves minced garlic
• 4 cups vegetable or chicken broth
• 8 ounce can of corn kernels
• 1 teaspoon sea salt
• 1/2 teaspoon white pepper
• 2 teaspoons fresh or 1 teaspoon dried basil,
• parsley, oregano, thyme, and crushed rosemary

Preparation

Step 1

combine the cream, potatoes, and creamed corn, and puree in a blender. Melt the butter at medium heat; do not burn. In a soup pot, saute the onion, celery, and garlic in the butter, until soft. Add the purred potato mixture, the broth, corn kernels, seasonings and herbs. Bring to a boil at medium-high heat; do not scorch the bottom. Then simmer at low for about 30 minutes to heat through.