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.
