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<\/a><\/p>\n1 lb. potatoes, cubed and divided
\n (about 3 medium)
\n2 C. chicken broth
\n1 C. thinly sliced carrots
\n1\/2 C. thinly sliced celery
\n1\/2 C. chopped onions
\n1\/2 tsp. dried thyme
\n1 tsp. salt
\n1\/4 tsp. ground black pepper
\n1 (11 oz) can corn, drained
\n1 C. half and half
\n1\/4 C. chopped fresh parsley
\n2 C. grated Swiss or Monterey Jack cheese<\/p>\n
Combine half of potatoes with broth in saucepan with tight-fitting lid. Bring to boil, reduce heat, and simmer about 10 minutes, or until tender.
\nMash potatoes with a fork; stir in remaining potatoes, carrots, celery, onions and next 3 ingredients. Cover, simmer until vegetables are tender. Add corn and cook for a minute.
\nAdd half and half and parsley. Cook, stirring constantly over medium heat until thickened slightly. Serve topped with grated cheese and chopped green onions.<\/p>\n","protected":false},"excerpt":{"rendered":"
This chowder is rich, thick and hearty. A great comfort food for when the nights are cool and you are looking for something warm and satisfying. Use homemade chicken stock and fresh corn and it takes it up another notch! Feel free to change-up your toppings; bacon, cheddar cheese, and cream cheese would also be … <\/p>\n
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