Ingredients:

  • 4 tbsp (55g) unsalted butter
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tsp (2g) dried thyme
  • 3 cups (450g) Yukon Gold potatoes, peeled and cubed into 1/2 inch pieces
  • 4 cups (600g) corn kernels
  • 4 cups (950ml) chicken broth
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) black pepper
  • 2 tbsp (16g) all-purpose flour
  • 2 cups (480ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 1 tbsp (15g) fresh parsley, chopped

Instructions:

  1. Melt the butter over medium heat in a Dutch oven. Add the diced onion and sauté until translucent and fragrant.
  2. Stir in the minced garlic and dried thyme, cooking for another 60 seconds until the garlic smells nutty but hasn't browned.
  3. Stir in the cubed potatoes, corn, broth, salt, and pepper. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 15–20 minutes until potatoes are fork-tender.
  4. In a small bowl, whisk the flour into the milk until no lumps remain.
  5. Slowly pour the milk mixture into the pot, stirring constantly. Stir in the heavy cream and simmer uncovered for another 5–10 minutes until the chowder is thick and velvety.
  6. Garnish with chopped fresh parsley before serving.