Potatoes are an ultimate Southern comfort food. You can pretty much do whatever you’d like – fry them, hash them, Hasselback them, mash them, roast them, bake them, bake them again, throw them under some cheese – and they’ll come out ready to warm the cockles of your heart. We couldn’t pass up an opportunity to pay tribute to the spud on National Potato Day.
Tonight, this Summer Corn-and-Golden Potato Chowder recipe from our August issue is filling our bellies with sweet kernels of fresh-picked corn and our beloved, perfectly-simmered Yukon golds.
4 tablespoons butter
5 cups fresh corn kernels; reserve 2 cobs
3 fresh thyme sprigs
1 large sweet onion, diced (about 2 cups)
1 1/2 teaspoons kosher salt
4 cups low-sodium chicken broth
1 large Yukon gold potato, diced
3/4 cup half-and-half
1. Melt butter in a small stockpot over medium heat. Add corn kernels, thyme sprigs, diced onion, and salt. Cook, stirring occasionally, 15 to 20 minutes or until corn is tender but not browned.
2. Stir in broth and diced potato. Increase heat to high; add reserved corn cobs, and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 8 to 10 minutes or until potatoes are tender. Discard cobs and thyme.
3. Process 1/2 cup of corn mixture in a blender until smooth. Return processed mixture to stockpot, and stir in half-and-half. Serve immediately.