Creamy Potato & Corn Chowder


  • 1 pound red potatoes quartered
  • 1 tsp Celtic 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 Herbamare seasoning or salt
  • Real California Crème Fraîche for garnish
  • 1 scallion finely chopped, for garnish


  1. 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.
  2. Place 2 cups corn kernels in blender with one container Real California Greek yogurt, blend until smooth.
  3. Melt 1 tablespoon butter in large sauce pan or chowder pot. Add chopped onions, herbamare and thyme. Sauté until soft, 3-4 minutes.
  4. Stir in potatoes, remaining corn, pureed corn, nutmeg, and Real California milk; bring to a boil. Reduce heat; simmer 10-20 minutes, stirring occasionally.
  5. When serving, garnish with Real California Crème Fraîche and scallions.