Sunny Acres Corn Chowder
By Yankee Magazine|Nov 08 2007|
A rich, buttery, and properly unthickened chowder, mildly flavored with a touch of thyme and marjoram.
Yield
Serves 6-8.
Ingredients
4 medium potatoes, cubed
4 medium onions, sliced
6 tablespoons butter
4 cups milk
1/2 cup light cream
2 large cans creamed corn
1-1/2 teaspoons salt
1/8 teaspoon pepper
1/4 teaspoon parsley, or more to taste
1/8 teaspoon thyme
1/8 teaspoon marjoram
Instructions
Cook cubed potatoes in water to cover for 15 minutes. Meanwhile, fry onions in 2 tablespoons butter. Warm the milk and cream in a large kettle and add drained potatoes (reserving 1/2 cup of the liquid to rinse out the corn cans and add to soup). Stir in onions, corn, remaining 4 tablespoons butter, salt, pepper, and herbs. Heat mixture to piping hot, but don’t boil. For better flavor, set aside to cool and then reheat.
I have been making this delicious corn chowder for 30 years. This is from my absolute favorite cookbook that was published by Yankee Magazine in 1987. Amazing flavor just be careful to not overcook the potatoes, I cook them for 7 -8 minutes otherwise they tend to fall apart. Highly recommended!