White Cheddar Potato Corn Chowder

The problem with the way I cook is sometimes, I am experimenting, and do not use precise measurements.  This was one of those times.  I had some potatoes that needed to be used, and after tinkering around, this soup was created.  You may need to adjust some measurements depending on your taste preferences.

White Cheddar Potato Corn Chowder

Ingredients
2 tbsp butter
1 tbsp minced garlic
1 medium onion, chopped fine
5-7 medium potatoes, peeled and cubed in 1 inch pieces
32 oz. vegetable broth
1 cup frozen corn
4 oz. white cheddar cheese, shredded or small (1/4 inch) cubes
1 cup milk (I used unsweetened almond coconut)
salt and pepper to taste
thickening agent (optional)

Directions
1.  In large pot, melt butter over medium heat.  Add garlic and onion.  Saute until onion just barely becomes translucent.
2.  Add potatoes and vegetable broth.  Cover and cook until potatoes are fork tender, I cooked mine for about 25 minutes.
3.  Add frozen corn, and cook for an additional 5 minutes.
4.  Slowly add white cheddar cheese, stirring as you add it.  You want to make sure the cheese melts completely, and incorporates into the broth.
5.  Once cheese is fully melted into broth, slowly stir in the milk, being careful that it does not curdle or scald.   Stir the soup well to fully incorporate the milk into the broth. Salt and pepper to taste.
6.  At this point, you can either leave the soup as is, with a thinner broth, or chose to thicken.  I thickened mine with corn starch.  Using equal parts corn starch and cold water, mix in a small bowl until smooth.  Slowly add mixture to soup, stirring as you add, until soup reaches desired consistency.

Yields approximately 6 servings.

Cook's Tip: The soup pairs nicely with rye or pumpernickel bread!