Corn Chowder

Directions

1. 1
   Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat.
2. 2
   Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes.
3. 3
   Dust the vegetables with flour and stir to coat everything well.
4. 4
   Pour in the vegetable stock and bring to a boil.
5. 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. 6
   Cut the corn kernels off the cob and add to the soup.
7. 7
   Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes.
8. 8
   Stir in the parsley and give it another little drink of olive oil.
9. 9
   Ladle the soup into bowls and serve.