Wednesday, October 20, 2010

Corn Chowder

(Picture to come)

There is nothing better than crisp, cool mornings and a pot of soup simmering on the stove. If you like corn and you like cream-based soups, this is an easy and delicious one for you!

2 T butter
2 T olive oil
1/2 sweet yellow onion, diced
3 garlic cloves, minced
6-8 sprigs of thyme (just the leaves, not the stems)
1/4 tsp rosemary (finally chopped)
1/4 C flour
8 cups vegetable stock
3 potatoes, peeled and diced
6 ears of corn
1/4 C Cream
1/4 C chopped parsley
Cheddar cheese, shredded

Fire up the grill - about 500 degrees - and place the corn directly on the grate. If corn is in season, you can grill directly in the husk. Otherwise I buy frozen corn on the cob and grill it in tin foil. Don't cook all the way through - just about six minutes on two sides.

Over medium heat, melt the butter and olive oil in a stock pan. Add the onion, garlic, thyme, and rosemary. Cook until the onion is translucent (about 10 minutes). Add flour and stir to mix well so there are no lumps. Add the vegetable stock and potatoes and bring to a boil. After the corn is finished (let it cool a bit), cut it off the cob. Add to the soup and let simmer for 20 minutes. Add cream and let it warm through. Add the salt, pepper, parsley, and cheese. Serve.