The Ultimate Corn Chowder

Tonight we were in the mood for something really hearty to get us through the rest of the week.  We had several different vegetables and leftover vegetable stock from the holidays, so a soup was the perfect choice for this chilly Tuesday night!  Try this "souper" easy chowder to warm your heart, soul, and home!  

 

Tuesday Night Corn Chowder

(serves 4-6)

 

Ingredients

2 tablespoons butter

Extra-virgin olive oil

1 diced onion (red, yellow, or white)

2 garlic cloves (minced)

6 sprigs fresh thyme, leaves only

1 diced green bell pepper

1/2 cup diced carrots

1/4 all purpose- flour

6 cups canned vegetable stock

1/2 cup half and half

2 cups peeled potatoes (We used baby reds, but any type of spud will be perfect!)

Salt and freshly ground black pepper

 

Directions

Heat the butter and olive oil in a large pot over medium heat. Add the onion, garlic, thyme, bell pepper, and carrots and cook until the vegetables are good and soft (5-10 minutes). 

Add flour and stir until smooth- this will create a roux that will thicken the chowder. 

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).

Add the corn and season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. 

Allow soup to cook down for an additional 10-20 minutes or until nice and thick. 

We served this chowder with our leftover Rosemary-Asiago Focaccia, but this is so good, you can eat it with just about anything, or by itself!

You can find more recipes @ Claire's blog. Forks. Figs. & Fancy Shoes