Potato Corn Chowder

I first got this recipe from one of my favorite blogs, Centsational Girl. It sounded easy enough, and with fall most decidedly here, it sounded warm and cozy. And it was both. So delicious that even my picky 4-year-old cleaned his bowl. And the leftovers were even better! Of course, being me, I couldn't just make the recipe as it was posted (sorry Kate!). I had to tweak it and make it my own. So here it is, Centsational Girl's chowder with Sandy's modifications LOL!

Potato Corn Chowder

2 tbsp olive oil

1 tbsp butter

1 small yellow onion (or 1/2 large yellow onion), diced

6 cups chicken or vegetable broth

6 medium potatoes

3/4 teaspoon thyme

1/2 tsp white pepper

1 tbsp Lawry's seasoning salt

Salt to taste

1-1/2 cups frozen corn

2 cups half-n-half

1/4 cup flour or cornstarch

Crumbled bacon (omit if vegetarian)

Sour cream for topping

Heat olive oil and butter in pan. Soften the diced onion in butter/oil mixture for 8 – 10 minutes on medium low heat. Meanwhile peel your potatoes and chop them into small cubes. Add chicken broth to your softened onions and bring to a boil. Add potatoes and thyme and cook on medium heat (low boil) for 15 minutes until potatoes are soft. Mash up your potato mixture using an immersion blender, regular blender or a manual potato masher. Add the frozen corn and half & half, Lawry's, white pepper and salt to taste. Mix a little chicken broth with the flour/cornstarch until smooth, then mix everything together in the pot. Let it simmer for another 5-10 minutes. Ladle into bowls, the top with a dollop of sour cream and bacon crumbles. Mmmmmm!