Corn Chowder 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 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 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. Add the cream. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve. Note: I prepare the corn first so I am left with the corn husk. When I put the potatoes in to boil I had about 4 corn husks broken in half and take them out (of course) once the potatoes are tender. You wouldn't believe how much extra flavor this gives the chowder. Back to Soups