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Potato Corn Chowder

  • 2 Tbs Butter
  • 1 tbs of Extra Virgin Olive Oil
  • 1 Red onion, diced
  • ½ Clove of elephant garlic, minced
  • ¼ Cup all purpose flower
  • 6 sprigs of fresh thyme, leaves only
  • 4 cups water
  • 4 Tbs. NutraKik
  • 1 Cup heavy cream
  • 5 cups red potatoes, diced
  • 3 cups frozen organic corn, slightly thawed (or 6 corn on the cob)
  • Salt to taste

In a large pot heat the butter and 1 Tbs. of olive oil over medium heat. Add the onion, garlic and thyme. Cover the pot and cook vegetables until soft, around 8-10 minutes. Dust the vegetables with flower and stir to coat well. Pour the water into the pot, cover pot again and bring to a boil. Add the cream and the potatoes, cover again and bring to boil. Boil hard until the potatoes are soft. Add the corn to the soup as well as the NutraKik and stir well. Season with salt, serve and enjoy!


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