Creamy Corn and Potato Chowder

Serves: 4

Ingredients:

1 pound red potatoes, quartered
1 teaspoon sea salt
1 tablespoon unsalted butter
1 bag frozen roasted corn
1 cup chopped onion
1 teaspoon nutmeg
6-ounce container plain, non-fat Greek yogurt
2 cups Humboldt organic fat free milk
2 tablespoons fresh thyme, chopped
1 teaspoon salt
Crème faîche, for garnish
1 scallion, finely chopped, for garnish

Directions:

Place potatoes and 1 teaspoon salt in a saucepan; cover with water. Bring to a boil; cook 5-6 minutes more or until just fork tender. Remove from heat. Drain.

Place 2 cups corn kernels in blender with one container Greek yogurt, blend until smooth.

Melt 1 tablespoon butter in large sauce pan or chowder pot. Add chopped onions, salt, and thyme. Sauté until soft, 3-4 minutes.

Stir in potatoes, remaining corn, pureed corn, nutmeg, and milk; bring to a boil. Reduce heat; simmer 10-20 minutes, stirring occasionally.

When serving, garnish with crème fraîche and scallions.

Recipe from realcalifornia.com.