Found on Pinterest, this recipe was adapted from Tyler Florence’s corn chowder recipe. We’ve had a few cooler nights, so we thought a soup or chowder recipe would be appropriate.
Makes 8-10 cups
2 Tablespoons butter
1 Tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
6 sprigs fresh thyme (about 1 tablespoon chopped) Use about 1/2 Tablespoon if using dried thyme.
1/4 cup flour
6 cups vegetable stock, salted
2 cups heavy cream
2 large potatoes, peeled and chopped
2 cups cooked corn
1/4 cup parsley, chopped
1 cup kale, chopped
1. Melt the butter with the olive oil in a large pot over medium heat.
2. Add the onion, thyme, and garlic and cook for about 5-10 minutes, until onion and garlic are tender.
3. Slowly whisk in the flour until you get an even consistency.
4. Stir in the vegetable stock and bring to a boil. Once boiling, add the cream and potatoes.
5. Bring back to a boil again, then reduce temperature slightly and cook on high for about 10 minutes or so, watching and stirring frequently.
6. Add the cooked corn. (If adding frozen corn, make sure the potatoes are done before adding the corn.)
7. Decrease temperature and simmer for another 5 minutes.
8. Add the parsley and kale and simmer until the kale is tender.