Sunny Acres Corn Chowder

From Yankee Magazine's Great New England Recipes

Soups, Stews, Chowders Recipes | Vegetables Recipes

Yield: Serves 6-8.

A rich, buttery, and properly unthickened chowder, mildly flavored with a touch of thyme and marjoram.

• 4 medium potatoes, cubed
• 4 medium onions, sliced
• 6 tablespoons butter
• 4 cups milk
• 1/2 cup light cream
• 2 large cans creamed corn
• 1-1/2 teaspoons salt
• 1/8 teaspoon pepper
• 1/4 teaspoon parsley, or more to taste
• 1/8 teaspoon thyme
• 1/8 teaspoon marjoram

Cook cubed potatoes in water to cover for 15 minutes. Meanwhile, fry onions in 2 tablespoons butter. Warm the milk and cream in a large kettle and add drained potatoes (reserving 1/2 cup of the liquid to rinse out the corn cans and add to soup). Stir in onions, corn, remaining 4 tablespoons butter, salt, pepper, and herbs. Heat mixture to piping hot, but don't boil. For better flavor, set aside to cool and then reheat.

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