Corn & Potato Chowder

Corn & Potato Chowder




  1. Heat butter and olive oil in a large stock pot over medium heat.  Add onion, jalapeño, and garlic; saute for 3-4 minutes, until onion is translucent. 
  2. Stir in flour until combined, and then gradually whisk in chicken broth.  
  3. Add in potatoes, corn, salt, pepper, thyme, oregano, & bay leafs.   Bring to a boil, then reduce the heat, cover and simmer for 15-20 minutes, stirring occasionally until potatoes are fork tender. 
  4. Remove the bay leafs, then using an immersion blender, pulse the soup a few times until desired consistency is reached.  You could also transfer a cup or two of the soup mixture to a blender and pulse a few times then add back to the pot. Adjust salt and pepper at this time. 
  5. Serve in bowls with chopped chives or scallions. 
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