corn&potatoe chowder

Corn & Potato Chowder

Serves: 6
Cook/prep time: 40

You Need:

• 8 ears of corn
• 4 small Yukon gold potatoes
• A little agave nectar or sugar if corn is not sweet (optional)
• 1 Tablespoon chopped fresh thyme
• 1 tablespoon salt or to taste
• ½ teaspoon black pepper or to taste
• 2 shallots

Half a large red onion

1 clove garlic

1 cup milk

About 4 tablespoons of olive oil

1 tablespoon butter

Directions:

1. Peel and boil potatoes until soft. Remove from water but save starchy water aside. Sauté potatoes together in olive oil with red onion, shallots, garlic and salt and pepper until brown and super flavorful. Keep partially covered.
2. Then add butter + a little more olive oil + thyme and the corn (pre boiled and removed from husk) to the pan and continue to cook covered (adding some of the starchy water when mixture becomes dry).
4. Remove from heat when mixture is fully cooked through and thick from potatoes beginning to fall apart. This will take about 15 minutes after adding in the corn.
5. Puree half the mixture with milk (heat milk to at least to room temperature first) until silky smooth. Taste, and if overly flavorful, add more starchy water. Add other half of mixture and pulse to get that creamy/chunky consistency.
6. Garnish with some extra corn on top or a thyme sprig.