In a stock pot, melt butter over medium-high heat. Add onion, garlic, red bell pepper, celery, salt, thyme, and red pepper flakes. Cook for 2 minutes.
Add potatoes and cook for an additional 2-3 minutes. Add vegetable broth and bring to a boil. Cook for 5-7 minutes once boiling, until potatoes are able to be pierced with a fork. Add 3 cups of corn kernels. Simmer for 8-10 minutes.
Meanwhile, puree remaining 2 cups of corn kernels and cream in a food processor or blender. Add to chowder for the final 5 minutes of simmering. Be sure to simmer on a low setting or the cream may separate - whisk quickly if this happens. Salt and pepper to taste.
Serve with a warm baguette for the ultimate experience.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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Creamy Corn Chowder https://www.forkinthekitchen.com/creamy-corn-chowder/ June 2, 2017