Dill Sour Cream Corn Yukon Gold Chowder

Ingredients

• 5 cupsVegetable Broth
• 1 onionYellow Onion
• 2 tbspUnsalted Butter
• 3 tbspCornstarch
• 10 ozSweet Corn
• 12 ozYukon Gold Potato
• 2 cupsWhole Milk
• ½ cupSour Cream
• 2 tbspDill
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Chop the Yellow Onion and prepare the Sweet Corn, Yukon Gold Potato, draining and rinsing any canned ingredient.
2. Melt the Unsalted Butter in a soup pot. Cook the Yellow Onion and Sweet Corn, Yukon Gold Potato with the Table Salt for 6 minutes, then add the Vegetable Broth and simmer until the firmest ingredient is tender.
3. Whisk the Cornstarch into the liquid ingredient among the Whole Milk, Sour Cream, Dill, stir all of the Whole Milk, Sour Cream, Dill into the pot, and simmer gently until the chowder thickens. Serve hot.