Corn Chowder

Makes 4 servings

Ingredients

• 1 T butter
• 1 t olive oil
• 1/2 c onion, diced
• 2 cloves garlic, smashed
• 1/2 t thyme
• 2 T whole wheat flour
• 1 c potato, diced
• 2/3 c half & half
• 1 1/3 c milk
• 1 c water
• 2 t chicken bullion
• 1 lb frozen corn
• salt & pepper to taste

In 2 qt or larger pot, warm butter and olive oil over medium heat. Add onion, garlic, and thyme and cook until onions are transparent, 8 to 10 minutes. Add potatoes and flour and stir until flour coats vegetables. Add half & half, milk, water, chicken bullion. Boil for 7 minutes to soften potatoes, then lightly mash potatoes with potato masher. (Breaking down the potatoes will give the soup a nice texture.) Add corn, salt, and pepper and simmer for 12 minutes or until corn is done to your liking.

Tip: If you are new to making soup and the flavors are not popping like you would like, try adding a little more salt and/or pepper.