Corn Chowder
Tamara
ingredients
- 2 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 6 sprigs fresh thyme, leaves only
- 1/4 cup all-purpose flour
- 6 cups vegetable stock
- 2 cups fat free half and half
- 2 Idaho potatoes, peeled and diced
- 3-4 cups corn kernels
- Salt and freshly ground black pepper
directions
- 1
Heat the butter and olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the half and half and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
- 2
Add the corn to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes.
Source: Tamara
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