CORN CHOWDER

TYLER FLORENCE

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 vegetable stock

2 cups heavy cream

*2 potatoes, peeled and diced

*6 ears of corn

salt and 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, about 8-10 minutes. dust the vegetables with the 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 off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10-12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowl and serve.