As we get deeper into fall, more and more soups will be coming about. Soup is a great way to feed a lot of people and keep them warm at the same time! If you are craving a creamy, hearty soup, then corn chowder is the way to go. It is super delicious and comes together fairly quickly, and everyone enjoys the combination of soft luscious corn with a creamy broth.
Instructions
- Melt two tablespoons of butter with one tablespoon of olive oil and saute one diced onion until it becomes translucent. Add in 2 cloves of minced garlic and the leaves of 6 sprigs of thyme and cook until the garlic is soft.
- Pour in 1/4 cup of flour and stir into the vegetables to coat.
- Pour in 6 cups of vegetable stock and bring to a boil. Then, add 2 cups of heavy cream and 2 Idaho potatoes that have been peeled and cubed and bring it back up to a boil for around 7 minutes until the potatoes are soft.
- Pour in 2 cups of fresh or frozen corn and season with salt and pepper to taste. Wait about 10-12 minutes until the corn gets soft and turn off the heat.
- Finish with a drizzle of olive oil and parsley.
