Corn Chowder

In a large pot, heat the butter and olive oil over medium heat. Add the onion, garlic, and thyme and saute until soft, about 8 minutes. Add flour and stir until is is completely mixed in.

Pour in chicken stock and bring to a boil. Add milk, half-and-half, and the potatoes. Bring to a rolling boil for at least 10 minutes. The potatoes should start to break down to help thicken the soup.

Stir in corn. Season with salt and pepper. Cook for 10–15 minutes, until the corn is soft.

Serve soup garnished with parsley and crumbled bacon.