Sweet Corn Chowder

This is perfect for all the end of the summer corn. It’s creamy and rich and total comfort food that will warm you right up on a cold day!

Ingredients

• 1 tbsp. butter
• 2 tbsp. extra virgin olive oil
• ½ cup yellow onion, small diced
• 3 garlic cloves
• 1 cup red bell pepper, cored, seeded and small diced
• 2 cups Yukon potatoes, small diced
• 3 ½ cups sweet corn, shucked and cut off the cob
• ¼ cup all-purpose flour
• 2 tsp. fresh thyme
• 1 tsp. fresh parsley
• 1 qt. vegetable stock
• 1 cup heavy cream
• Season with salt and black pepper

Directions

Heat oil and butter together in a large soup pot over medium heat. Add the onions and garlic and cook for about 6-8 minutes until translucent. Then add the red peppers, potatoes and corn, sauté for another 7-8 minutes and dust with the flour. Pour the vegetable stock over the vegetables and bring to a hard boil and boil for 7 minutes. The potatoes will thicken the soup when they break down. Finish the soup with the heavy cream and bring down to a simmer until soup all comes together. Season with salt and pepper, ladle into bowls and enjoy!