Ingredients:

  • 2 tablespoons unsalted butter (30g)
  • 1 medium yellow onion, diced (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional, for a little kick)
  • 4 cups vegetable broth (or chicken broth, if preferred) (950ml)
  • 2 medium Yukon Gold potatoes, peeled and diced (approx. 2 cups)
  • 1 (14.75 ounce) can creamed corn (418g)
  • 1 (14.75 ounce) can whole kernel corn, drained (418g) – or 2 cups fresh or frozen corn kernels
  • 1 cup heavy cream (240ml)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh chives, for garnish (optional)

Instructions:

  1. Melt butter in pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, thyme, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
  2. Pour in vegetable broth and add diced potatoes. Bring to a simmer and cook until potatoes are tender, about 15 minutes.
  3. Stir in creamed corn and drained (or fresh/frozen) corn kernels. Heat through for another 5 minutes.
  4. Stir in heavy cream and season with salt and pepper to taste. Heat gently; do not boil.
  5. Ladle into bowls and garnish with fresh chives, if desired.