Quick Corn Chowder Recipe

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Servings: 6

Ingredients

2 teaspoons olive oil
2 teaspoons unsalted butter (if dairy free omit butter and add additional oil)
1/2 medium onion, diced
1/4 teaspoon ground pepper
1 teaspoon kosher or sea salt
1 russet potato, peeled and cubed (about 2 cups)
2 cups chicken or vegetable broth (gluten-free)
2 cups whole milk (or non-sweetened dairy substitute)
3-4 cups corn kernels (frozen or about 3 ears fresh)
For the slurry:
2 tablespoons cornstarch
2 tablespoons water
Optional toppings:
Crisp, chopped bacon, shredded sharp cheddar cheese, and/or sliced scallions or chives

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