Recipe: Sunny Acres Corn Chowder

Recipes using Durkee Whole Thyme Leaves

• 4 medium potatoes, cut in 1/2 inch cubes
• 4 medium mild onions, sliced
• 2 tbsp butter
• 1/4 cup butter
• 2 cans creamed corn (2 cup size)
• 1 quart whole milk
• 1/2 cup light cream
• 1 1/2 tsp sea salt
• 1/4 tsp parsley flakes
• 1/8 tsp white pepper
• 1/8 tsp ground thyme
• 1/8 tsp ground marjoram

Fry the onions until brown in 2 tablespoons butter. Cook the cubed potatoes in simmering water for 15 minutes. Use 1/2 cup of potato water to rinse out the corn cans. Warm the milk and cream in a large pan and add the potatoes, onions, corn, 1/4 cup butter, herbs and water. Heat mixture to piping hot but don't boil. Then set the kettle aside to cool for a couple of hours. Reheat to piping hot just before serving. Serves 6-8.