Over medium heat, melt butter and saute shallots for 3 minutes.
Add corn, potatoes, stock, thyme, vinegar, and salt. 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 20 minutes.
Stir the chowder and test to see if potatoes are fork-tender. Once they are, remove the sprig of thyme.
Whisk together the milk and flour.
Remove soup from heat and whisk in milk mixture. Return to heat, turn heat to high, whisk, and cook for about 3-5 minutes or until creamy and bubbly.
If using dried thyme, add to the butter with shallots. DO NOT USE GROUND THYME
If keeping dairy-free, use 1 cup additional vegetable stock in place of milk and use olive oil instead of butter.
As for the milk, any percentage works, with whole milk providing the richest, creamiest consistency. Feel free to use heavy cream or half and half for a more decadent soup.
To keep this gluten-free, use 1 tablespoon cornstarch instead of flour.
Red potatoes are best for potato chowder, but peeled russet potatoes will work in a bind.
Frozen, fresh, or canned corn will work in this soup. If using fresh corn, cut off the cob before adding to the soup. If using frozen corn, there is no need to defrost. If using canned corn, drain and rinse well before adding the soup.
Feel free to use 1 tablespoon minced onion and 1 teaspoon minced garlic in place of the shallots.
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.