Corn Chowder

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

14 ingredients

4 steps

Ingredients

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

Directions

1

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.
2

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.
3

Stir in corn. Season with salt and pepper. Cook for 10-15 minutes, until the corn is soft.
4

Serve soup garnished with parsley and crumbled bacon.