SERVES: 4 | PREP TIME:
2 tablespoons butter, divided
1 large yellow onion, cut into a 1/2-inch dice
2 russet potatoes, peeled and cut into 1/2-inch pieces
1 large celery stalk, cut into 1/2-inch pieces
2 medium carrots, peeled and cut into 1/2-inch pieces
1 cups fresh or frozen corn kernels
2 teaspoons chopped fresh thyme
1 tablespoon all-purpose flour
1 cup chicken broth
2 cups heavy cream
1 teaspoon lemon juice
2 teaspoons chopped fresh chives
salt and freshly ground pepper to taste
Place a large saucepan over medium heat. Add 1 tablespoon of the butter followed by the onion, potato, celery, carrots, corn, salt, and pepper to the pan and cook until the vegetables begin to become tender, about 10 minutes. Add the remaining 1 tablespoon of butter and the flour to the pan and stir until well combined. While stirring quickly, slowly pour in the chicken broth followed by the heavy cream. Taste the chowder and season with salt and pepper, as needed. Bring the chowder to a boil over medium-high heat, stirring frequently, then reduce to a low heat and simmer until the vegetables become tender, about 10 minutes. Stir in the lemon juice.
Ladle the chowder into 4 bowls and top with an even amount of the corn mixture, placing a mound in the middle in each bowl. Sprinkle the chowder with chopped chives and serve.