Corn Chowder

Ingredients

• 2 Tablespoons Butter
• 1 Tablespoon Olive Oil
• 1 whole Onion, Diced
• 2 cloves Garlic, Minced
• 6 sprigs Thyme Leaves
• ¼ cups Flour
• 6 cups Chicken Stock
• 1 can (14 Oz. Size) Fat Free Evaporated Milk
• ½ cups Half-and-half
• 2 whole Small Potatoes, Peeled And Diced
• 4-½ cups Corn, Frozen Or Fresh
• Salt And Pepper, to taste
• Parsley, For Garnish (optional)
• Crumbled Bacon, For Garnish (optional)

Preparation Instructions

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.