Corn Chowder

2 T. butter

extra virgin olive oil

1 onion, diced

2 garlic cloves, minced

6 sprigs fresh thyme, leaves only (can use dried thyme)

1/4 c. flour

6 c. vegetable stock (or broth)

2 c. cream

8 potatoes, peeled & diced

1 can corn

some ham & bacon, diced

salt and pepper

1/4 c. chopped parsley leaves

Heat the butter and 1 T. olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8-10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and 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).

Add the corn. Season with salt and pepper and simmer about 10-12 minutes. Stir in the parsley & ham and bacon. Give it another little drink of olive oil. Ladle the soup into bowls and serve.

by Christie J.