August Corn Chowder - cooking recipe

Ingredients

2 tablespoons unsalted butter
1 medium onions (finely chopped) or 2 shallots (finely chopped)
3 garlic cloves, minced
1 teaspoon dried whole thyme (chopped) or 2 teaspoons fresh thyme (chopped)
salt
pepper
3 1/2 cups reduced-sodium chicken broth
1 1/2 cups water
4 medium potatoes (like Yukon Gold, un-peeled and diced)
5 ears corn, kernels scraped off
2 medium beefsteak tomatoes, chopped
1 tablespoon red wine vinegar
sour cream
fresh tarragon (chopped, for garnish)

Preparation

Melt butter in medium saucepan or soup pot over medium heat.
Add onion and cook 5 minutes, stirring often.
Add garlic, thyme, salt, and pepper.
Cook 1 minute, stirring.
Add broth and 1 1/2 cups water and bring to a simmer.
Add potatoes to simmering broth.
Cook 20 minutes or until cooked through.
Stir in corn kernels and tomatoes. Cook 15 minutes.
Remove from heat and stir in vinegar.
Garnish servings with sour cream and tarragon.