3½ c milk, cream, ½ and ½, sour cream, cream cheese, vegetable stock, or some combination of these*
1 potato, chopped
2½ c corn
½ – 1 t salt
Melt butter. Over low heat, sauté carrot, celery, and herbs for 5 minutes, stirring frequently.
Add remaining ingredients and simmer over low heat, stirring occasionally, until potato is tender, about 10-15 minutes.
*The combination you use will dictate the thickness of the chowder. I personally use 1 c milk, 1 c cream, 1 c sour cream, and ½ c cream cheese, which makes a thick, rich chowder. If you want a thick chowder without using such heavy ingredients, try this: Melt 3 T butter, whisk in ¼ c flour, and cook for one minute, whisking constantly. Gradually whisk in the liquid and add this in step two, above.