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“This is a simple but delicious chowder. I substituted frozen corn for the fresh corn and vegetable broth for chicken broth and still loved it. Recipe courtesy of Debbie Macomber's Cedar Cove Cookbook.”
READY IN:
1hr 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in medium saucepan or soup pot over medium heat.
  2. Add onion and cook 5 minutes, stirring often.
  3. Add garlic, thyme, salt, and pepper.
  4. Cook 1 minute, stirring.
  5. Add broth and 1 1/2 cups water and bring to a simmer.
  6. Add potatoes to simmering broth.
  7. Cook 20 minutes or until cooked through.
  8. Stir in corn kernels and tomatoes. Cook 15 minutes.
  9. Remove from heat and stir in vinegar.
  10. Garnish servings with sour cream and tarragon.

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