Corn Chowder
Ingredients
- 1 tablespoon butter
- 3/4 cup (120 g) chopped onion
- 18 ounces (519 g) russet potatoes, cut into 1/2-inch (1.3 cm) cubes
- 2 cups (480 ml) vegetable stock
- 3 fresh corn ears, shucked, kernels removed OR 3 cups frozen corn kernels, divided use 1/2 cup milksalt and ground black pepper to tastefresh chopped parsley
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