Creamy Sweet Corn Chowder
Creamy Sweet Corn Chowder is an moderately easy dinner. Made with 1 tbsp. unsalted butter or vegetable oil, 1/2 c. finely chopped onion, 2 1/2 c. uncooked corn kernels (about 5 ears cut from cob), 1 c. russet potatoes, peeled and diced and 2 c. reduced sodium or homemade chicken broth, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
In large saucepan, heat vegetable oil or butter until melted. Add onion and cook, stirring, over medium-low heat until tender, about 5 minutes.
Add 2 cup corn kernels, potatoes, chicken broth and bay leaf.
Cover and cook over low heat until tender, about 15 minutes.
Remove and discard bay leaf.
Cool slightly; transfer to a food processor with metal blade and purΓ©e in batches if necessary.
Press mixture through a sieve set over the saucepan. Pour milk through the sieve.
Add remaining 1/2 cup corn to the saucepan.
Heat over low heat, stirring until warm; do not boil.
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