Corn Chowder

Ingredients

• 4 tablespoons unsalted butter
• 1 large white onion, diced into 1/4-inch pieces (about 2 cups)
• 5 to 6 sprigs thyme, placed in cheesecloth and tied with kitchen twine (or just use about 1tsp dried thyme)
• 5 ears yellow corn, kernels removed (about 5 cups)
• Coarse salt and freshly ground pepper
• 4 cups Corn Stock, or homemade (worth it) or low-sodium canned chicken stock
• 1 pound small fingerling potatoes, cut into 1/2-inch-thick slices (or just use whatever potatoes you have)
• 3/4 cup half and-half
• Chives, thinly sliced, for serving (optional)
• Hot sauce, for serving (optional)

Instructions

1. Melt butter and cook vegetables:

2. Melt butter in a small stockpot over medium-low heat.

3. Add onion, thyme bundle (or dried thyme), and corn, and season with salt.

4. Cook, stirring occasionally, until very soft but not browned, about 20 minutes.

5. Add stock and potatoes and bring to a boil.

6. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender, 8 to 10 minutes.

7. Remove and discard thyme packet (if applicable)