Ingredients
- 2 tablespoons butter
- 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 canned vegetable stock
- 2 cups heavy cream
- 2 Idaho potatoes, peeled and diced
- 6 ears corn
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh parsley leaves
Directions
Heat the butter and 1 tablespoon 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 cream 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).
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. Ladle the soup into bowls and serve.
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By Logges89
New Hampshire
on April 06, 2013
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Great recipe! I used this recipe to make corn chowder for a pot luck dinner with a group of friends, and they unanimously agreed that I now have to make it for every event! Super easy to prepare and did not take long at all. I suggest switching out the idaho potatoes with a bag of red potatoes with skins still on them.
By 1ckmom
Hampden, ME
on February 05, 2013
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Absolutely delicious! It was easy to prepare, and so tasty. I'll be making this again real soon. I used 2 lbs of frozen corn though as it was easier for me mid winter to get the corn frozen. Since we're a gluten free family I used corn starch as my thickener. It all came out great. Even my vegetarian son could enjoy it since it didn't include bacon as many corn or potato soups do.
By sarajane85
Brighton, MI
on December 16, 2012
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This soup was wonderful! It was easy to prepare and the flavor was great. Definitely a keeper.
Read all 175 reviews