Cookie Bookie

Corn and Potato Chowder

2 pounds of red potatoes, cubed into one inch pieces
3 tsp salt, divided
2 tbsp butter
1 pkg frozen corn, thawed; about 3 cups (roasted if available, can use fresh)
1 large white onion, finely chopped
3 cups milk, plus 1/2 cup, divided
1/2 cup half and half
2 thyme sprigs
3 tbsp chives, finely chopped
1 1/2 tsp fresh thyme, chopped
kosher salt & freshly ground black pepper

Place the potatoes and 2 tsp of salt in a large pot of water. Bring to a boil and cook until just fork tender, about 10-15 minutes. Drain and set aside, still in the colander.

Puree one cup of corn and 1/2 cup milk.  Set aside.

Melt the butter in a stockpot or deep skillet over medium heat. Add the onions and the last teaspoon of salt. While they are cooking, use a knife to further rough chop the potatoes in the colander.  Once the onions are translucent, about 3-5 minutes, add the milk, half and half, potatoes, corn, corn puree, and thyme sprigs. Raise temperature to simmer ingredients.

Simmer ingredients in the pot for 20 minutes. Remove from heat and stir in chopped chives & 1 1/2 tsp fresh thyme. Remove thyme stems.

Serve hot with bread sticks and/or a salad.