A rich, buttery, and properly unthickened chowder, mildly flavored with a touch of thyme and marjoram.
Cook cubed potatoes in water to cover for 15 minutes. Meanwhile, fry onions in 2 tablespoons butter. Warm the milk and cream in a large kettle and add drained potatoes (reserving ½ cup of the liquid to rinse out the corn cans and add to soup). Stir in onions, corn, remaining 4 tablespoons butter, salt, pepper, and herbs. Heat mixture to piping hot, but don’t boil. For better flavor, set aside to cool and then reheat.