Corn Chowder

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1/2 green bell pepper, chopped
• 1/4 cup butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 8 cups chicken stock
• 1/2 teaspoon dried thyme, crumbled
• 1 bay leaf
• 1 teaspoon salt
• 2 carrots, chopped
• 1 large potato, peeled and cut into cubes the size of corn kernels
• 4 cups corn kernels, fresh or frozen
• 1 cup half-and-half

Recipe

• 1 cook onion, celery and bell pepper in butter and oil over moderately-low heat, stirring, until vegetables are softened.
• 2 add garlic and cook 1 minute.
• 3 add stock, thyme, bay leaf, salt, carrots and potato and simmer, covered, for 15 minutes or until vegetables are just tender (if using frozen corn, add at this point too).
• 4 add fresh corn and simmer 5 minutes.
• 5 discard bay leaf.
• 6 transfer 2 cups of the solids with a slotted spoon to a blender, add half and half and puree.
• 7 add puree back to the hot soup and heat.
• 8 season to taste.