Favorite Recipes: Potato Corn Chowder

So as many of you know I love to cook. Like, a lot. I usually cook 4-5 times a week. Although I'm generally pretty busy, cooking is a great way for me to decompress and be creative. I tend to have a few favorites that I rotate through when I'm pressed for time, but these generally change depending on season and what I'm craving. I've decided to post some of my faves. I figured I would start with the one I ate tonight: Potato Corn Chowder.

I generally make about 4 portions of things and share with friends or take the leftovers for lunch. 

Ingredients:

2 tsp olive oil

Half to a whole onion chopped

2 Russet potatoes, peeled and cut into 1/4 inch pieces

1 can chicken stock

1 cup water (or enough to cover the potatoes)

3-4 ears of corn or 2 cups frozen

2 tsp dried thyme

2 tsp salt

2 tsp black pepper

1/2 cup non-fat Greek yogurt

1/4 grated parmesan or other sharp, white cheese

Heat large pot and add oil. Add onions and sauté until translucent. Add potatoes and sauté for a couple minutes. Add chicken stock and water. Boil till potatoes are soft. Add half of the corn and all the seasonings. Blend with a hand blender or pour into batches in a regular blender. (If you are obsessed with soup like I am, I highly recommend getting a hand blender. Easy to use and clean.) Stir in yogurt and cheese and add the remaining corn. Eat. Try not to eat the whole thing. 

For those of you who say you are too busy to cook, this whole thing takes 30 minutes or less. I usually unload my clean dishes or wash the dirty ones while the potatoes are boiling. Multi-tasking!! 

Up next: Veggie spaghetti sauce!