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The combination of milk, heavy cream, and a hint of sour cream gives this chowder its ultra-smooth, satisfying texture.
“Excellent. the thyme is perfect. I just made 1 addition. after the corn , in the same pot i browned cut up proscuitto. nice touch.”
celery
garlic
salt
pepper
corn
yellow onion
butter
paprika
thyme
flour
potatoes
broth
heavy cream
oil
sour cream
Clean and bake the potatoes. Let it cool and cut it into bite size.
Cook the corn in the pot until light brown and remove from the pot.
Add the butter and the rest of the vegetables in the same pot.
Stir in the flour into the pot.
Pour the broth and stir to combine.
Add and mix in the cream.
Stir in the diced baked potatoes.
Add the corn back to the pot and heat through.
Add and stir in the dollop of sour cream.
Garnish with green onion, add extra corn, and serve!
Charring the corn in butter adds a sweet, smoky flavor that enhances the chowder.