Settle into your favorite armchair with a bowl of this creamy and comforting Vegetarian Corn Chowder!
Author:Norann Oleson
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Yield:Serves 8
Category:Soups
Ingredients
Scale
2 tablespoons butter
Olive oil
1 medium onion, diced
2 garlic cloves, minced
3 tablespoons flour
6 sprigs fresh thyme, leaves only
6 cups vegetable stock
2 cups heavy cream
2 Yukon Gold potatoes, peeled and diced
6 ears fresh corn
Salt and freshly ground black pepper
1/4 cup chopped parsley leaves
Instructions
Shuck the corn, removing husks and silk. Rinse and cut kernels from cob. Set kernels aside.
Heat the butter and 1 tablespoon of olive oil in a soup pot over medium heat.
Add the onion, garlic, and thyme and cook until very soft, about 8 to 10 minutes.
Dust the onion-garlic mixture with flour and stir to coat well. Add the vegetable stock, stir, and bring to a boil. Add the cream and potatoes and bring to a boil again. Maintain a hard boil for 7 minutes, until the potatoes break down.
Add the corn kernels and salt and pepper and reduce heat. Simmer the soup for 10 to 12 minutes, until the corn is soft.
Remove from heat, stir in parsley, top with a drizzle of olive oil, and serve in bowls.
