Loaded Baked Potato Chowder

Recipe inspiration:

When the new crop of potatoes is harvested in the Fall, make this potato chowder to warm your family and friends!

Recipe ingredients:

2 Tablespoons olive oil
1 small onion, chopped (about 1/2 cup)
5-6 cups peeled and diced small baking potatoes (such as Russets)
4 cups (1 quart ) Pacific Natural Foods Organic Free Range Chicken Broth
32 ounces (about 8 cups) frozen organic kernel corn, thawed and divided
1/2 cup organic heavy cream
sea salt and freshly ground pepper to taste

Toppings:
Shredded Cheddar Cheese
Fresh Chives, cut thinly
Lightly steamed, bite-sized Broccoli
Cooked and crumbled Turkey Bacon

Cooking instructions:

In a 5 quart stock pot, heat a couple Tablespoons of olive oil. Saute the chopped onion, over medium heat, until tender, about 5 minutes. Drizzle another Tablespoon of olive oil into the pot and then add the diced potatoes. Turn once to coat with the oil and allow to cook over low heat for a few minutes.

In a blender place 2 cups of the Pacific Natural Foods Organic Free Range Chicken Broth and 4 cups of the corn. Puree for at least 30 seconds or until smooth. Add to the stock pot along with the remaining 2 cups of broth and the heavy cream. Bring to a near boil, then reduce the heat to a simmer. Cover the pot and cook about 15 to 20 minutes or until potatoes are tender, but not falling apart. Add the remaining 4 cups of whole kernel corn and simmer until corn is heat through, about 5 more minutes.

Add salt and pepper to taste. Ladle into bowls and serve with desired toppings.