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Creamy Corn and Potato Chowder



– 1 pound red potatoes, quartered – 1 tsp sea salt – 1 Tbsp Real California butter – 1 bag frozen roasted corn – 1 cup chopped onion – 1 tsp nutmeg – 6 oz container plain, non-fat Real California Greek yogurt – 2 cups Real California Fat Free Milk – 2 Tbsp fresh thyme, chopped – 1 tsp salt Real California Crème Fraîche, for garnish – 1 scallion, finely chopped, for garnish
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Place potatoes and 1 teaspoon salt in a saucepan; cover with water. Bring to a boil; cook 5-6 minutes more or until just fork tender. Remove from heat. Drain. Place 2 cups corn kernels in blender with one container Real California Greek yogurt, blend until smooth. Melt 1 tablespoon butter in large sauce pan or chowder pot. Add chopped onions, herbamare and thyme. Sauté until soft, 3-4 minutes. Stir in potatoes, remaining corn, pureed corn, nutmeg, and Real California milk; bring to a boil. Reduce heat; simmer 10-20 minutes, stirring occasionally. When serving, garnish with Real California Crème Fraîche and scallions.

Recipe by Food Confidence