"This chowder is delicious – warm up some crusty bread and you’ll be going back for seconds."
2 Tbsp butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme leaves only
1/4 cup flour
6 cups vegetable stock
1/2 cup cream
1 ½ cups milk
2 potatoes peeled and diced
6 ears corn
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley
Heat the butter and 1 tablespoon olive oil in a pot over medium heat.
Add the onion, garlic, and thyme and cook until soft.
Add flour and stir to coat the vegetables well.
Pour in the vegetable stock and bring to a boil.
Add the potatoes bring to a boil. Boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
Add the milk/cream.
Cut the corn kernels off the cob and add to the soup.
Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes.
Stir in the parsley and give it another little drink of olive oil.
Cooks Tips: If you have left over roasted chicken, chop that up and add it to the chowder. This recipe freezes well.
* Diced bacon or ham is also lovely in this recipe add to the pot with the onion.