Corn and Potato Chowder

This is a modified recipe from epicurious.com.

Potato Corn Chowder

Makes 3 - 4 servings

Ingredients

• 3 ears corn, shucked
• 6 cups water
  
• 1 pound red potatoes, cut into 1/2-inch cubes (2 1/4 cups)
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 1/4 t Thyme
  
• 1 cup heavy cream
• salt and pepper to taste
• Cheddar cheese as a topping
  

Directions

Cut corn from each cob, then hold cob upright in a bowl and scrape with knife to extract "milk."

Bring cobs, water, potatoes, and 1/2 teaspoon salt to a boil in a large pot, covered, then boil, covered, stirring occasionally, until potatoes are tender, about 15 minutes. Discard cobs.

Meanwhile, cook onion, thyme, corn, and 1/2 teaspoon salt & pepper in oil in a large heavy pot over medium heat, stirring occasionally, until onion is pale golden, about 15 minutes.

Combine potatoes and water with onion and corn. Boil together until reduced. Add cream, and continue to cook about 5 mins. Using an immersion blender, puree until about half of the mixture is blended. Top with cheddar cheese and enjoy!