Corn Chowder
Serves: 4
Felicia King
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
46
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat
2
Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes
3
Dust the vegetables with flour and stir to coat everything well
4
Pour in the vegetable stock and bring to a boil
5
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)
6
Cut the corn kernels off the cob and add to the soup
7
Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes
8
Stir in the parsley and give it another little drink of olive oil
9
Ladle the soup into bowls and serve