Shuck and clean corn. Halve the corn. Quarter the onion, cutting so the root remains intact. Peel garlic.
Cut potatoes into quarters and then each piece in half one more time.
Place corn, potatoes, onion and garlic in a large stockpot.
Add chicken broth and spices.
Add water to just cover the potatoes. Bring to a boil and cover with the lid slightly ajar. Simmer for 20 minutes, or until potatoes are fork tender.Scoop out all contents onto a large platter or plate.
Pour some of the broth over the mixture.
Garnish with lemon juice and more old bay seasoning. ENJOY!
View the original recipe instructions:
View Full RecipeTotal Time: 45 minutes
Servings: 2
Very Healthy
Vegetarian: No
Vegan: No
Gluten Free: Yes
Dairy Free: Yes
Low FODMAP: No
Source: foodista.com