Corn Chowder

Prep: 20 min
Cook: 35 min
Total: 55 min

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 (we used Chicken broth)
  
• 2 cups heavy cream
• 2 Idaho potatoes, peeled and diced(we used 5 medium potatoes)
  
• 6 ears corn(we used 3 ears)
  
• 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.

Recipe courtesy Tyler Florence

Recipe Bio: Jacob and I visited San Francisco for our 12 anniversary. We decided that it would be fun to have Sourdough breadbowls and Clam Chowder like we did when we visited SF in our dating era. We had a delicious dinner at Boudins on the Wharf and later decided to bring the yumminess home for our kids to try. We purchased 4 small bread bowls at a supermarket called Mollie Stone's in Sausalito the next day before we went home. We didn't have any clams to make clam chowder so we found this recipe online and it was great in the mini sourdough breadbowls. Yum!