On The Menu: Corn Chowder

I love this soup and it is also one of my favorite things to serve when I have company. It is easy to make, very filling, rich and creamy, and I haven't come across anyone who hasn't liked it. My favorite way to serve it is with cornbread muffins and a couple heaping tablespoons of freshly grated cheddar on top each bowl. If you are not up to baking cornbread (but honestly it is so easy to make and just takes a few minutes to get them into the oven) a great crusty bread picked up from a bakery would be a good alternative.

Ingredients:
2 tablespoons butter
Extra-virgin olive oil
1 onion, diced
3 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream
5 cups diced potatoes, peeled and diced
6 ears corn
Salt
Black pepper
1/4 cup chopped fresh parsley leaves

Directions:
1. Heat the butter and 2 tablespoon olive oil in a pot over medium heat. Add the chopped onion and thyme. Cook until the onions just start to get soft. Add the garlic and cook until both the garlic and onions are soft.
2. Dust the vegetables with flour and stir quickly until coated.
3. Pour in the vegetable stock and bring to a boil.
4. Add the cream and the potatoes. Cook until potatoes start to breakdown.
5. Add the corn kernels that have been cut from the cob to the soup.
6. Season with salt and pepper.
7. Simmer until the corn is soft. About 12 minutes.
8. Stir in the fresh parsley and 1 tablespoon olive oil.