Spicy Potato & Corn Chowder

INGREDIENTS:

1 medium onion, diced
1 teaspoon garlic, minced
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1/2-1 tsp @komeraoriginal Seasoned Hot Pepper Sauce
3-4 cups low sodium chicken or vegetable broth
4 -5 medium Russet potatoes, diced
3 cups frozen corn
3/4 cup whole milk or cream
2 tablespoons corn starch

TOPPINGS:
1 teaspoon sour cream
Shredded cheddar cheese
Bacon, chopped
Chives, chopped

INSTRUCTIONS:

• In a large soup pot over medium-high heat; add 1 tbsp oil.

• Add onion and garlic, cooking and stirring until the onion starts to become translucent.

• Add salt, pepper, and thyme; cook for 1 minute.

• Stir in broth then add potatoes - bring to a simmer; reduce heat to medium.

• over and simmer for 15-20 minutes until potatoes are tender; reduce heat to low.

• Using a hand blender, puree the soup leaving some potato chunks. Add corn and return soup to a boil

• Combine milk and corn starch and gradually whisk into soup mixture, a little at a time until thickened slightly.

• Serve soup hot with 1 tsp sour cream, shredded cheddar cheese, chopped bacon, and chives, as desired.