In a large, heavy-bottomed soup pan, melt the butter over medium heat. Once melted, add in the minced shallot and thyme and saute for 2-3 minutes, just to allow the shallot to soften.
Add the broth to the pan, scraping the bottom of the pot to remove any browned bits. Stir in the vinegar, salt, pepper, potatoes, and corn. Bring to a simmer over medium heat and then reduce the heat to medium-low. Cover the pan with a tight-fitting lid and simmer for 15-20 minutes, or until the potatoes are tender.
In a small bowl, combine the milk and flour until the flour has dissolved. Turn the heat to low and gradually whisk the flour mixture into the soup mixture, a little at a time. Simmer for 3-5 minutes over low heat until thickened slightly.
Once the soup has thickened turn off the heat and serve the soup with minced chives and shredded cheese if desired.
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Notes
Potatoes: I recommend using red or gold potatoes for this potato chowder. They don't need to be peeled and don't give off as much starch as russet potatoes. That said, if you only have russet potatoes on hand, simply peel them before preparing this chowder.Milk: For a rich, decadent soup use cream or half and half. Alternatively, for a lighter soup, use 2% or skim milk for this chowder, but the soup will not be thick and rich.To keep this soup dairy-free, use an additional 1 cup of broth in place of milk and use olive oil instead of butter. The chowder won't be creamy, but it will be delicious!To keep this gluten-free, use 1 tablespoon of cornstarch instead of flour. Storing: Leftover soup can be stored in the refrigerator for up to 4 days. You may want to add in a splash of milk or cream to thin the soup before reheating. This chowder does not freeze well.To make Slow Cooker Corn Chowder, add all ingredients (except milk and flour) to a slow cooker. Set on low for 8 hours or on high for 4 hours. Whisk together the flour and milk and add to slow cooker, turn to high, and cook an additional 30 minutes.