Corn Chowder

This recipe is not grain free, and has potatoes. However, it was a favorite from before and is included by request. It is gluten free.

• 3 C diced Yukon gold potatoes
• 6 T butter
• 1 small onion, finely diced
• 4 cloves of garlic, minced
• 1 C carrot, sliced
• 1 C celery, sliced
• 16 oz corn ( I use frozen)
• ½ t dried tarragon or marjoram (depends on my mood, I use one or the other)
• 1 t thyme
• ¼ t paprika
• ¼ t black pepper (optional)
• 1 t salt
• 3 C cream

Cut up the potatoes and cover with water. Bring to a boil, reduce heat, and cook until well done, about 30 minutes.

Meanwhile, in a soup pot, melt the butter. Add the onion, garlic, carrot, and celery and saute until the vegetables are cooked but not too soft. Add the corn, herbs, spices and salt. Cook about 5 minutes more. Add half of the potatoes and their water to the soup pot.

Blend the remaining potatoes with the cream in a blender to a smooth consistency. Stir into the soup pot and heat to serving temperature.

Taste and adjust the seasonings if needed.