One of my all time favorite meals is Corn and Potato Chowder. I eat it every time when I am in Maine. Well unfortunately the place I get it at, stopped serving so I had to find a recipe I liked and make it. It is very Delicious and super easy to make!
Here is what you need:
1mediumyellow onion, small dice
3 cups fresh or frozen corn kernels (thaw if frozen) (I used 2 cans)
3 cups whole milk
1 pound russet potatoes (about 2 medium), peeled and medium dice
2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1/2 cup heavy cream
Finely chopped chives, for serving
Place 1 cup of the corn and 1 cup of the milk in a blender and blend until smooth; set aside.
Set heat to medium high, add the corn-milk purée, remaining 2 cups of corn and 2 cups of milk, potatoes, and measured salt and pepper. Stir to combine, then bring to a simmer. Reduce the heat to low and continue to simmer, stirring occasionally, until the potatoes are just cooked through and the soup has thickened slightly, about 10 minutes.
Add the cream, stir to combine, and return to a simmer. Taste and season with salt and pepper as needed. Serve garnished with the chives.
Some people like to make bacon with it and add it in. I don't.