Corn Chowder

Ingredients:
2 tablespoons butter
Olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs of fresh thyme, leaves only (I put a few basil leaves instead)
1/4 cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream (I used 1 cup heavy cream/1 cup milk but using heavy cream tastes better!)
2 potatoes, peeled and diced
6 ears of corn (or use 2 cans of sweet whole kernal corn)
Little salt to taste at end (the veggie broth is salty)
1/4 cup chopped fresh parsley leaves (you can use basil or dried parsley too)

Directions:
Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add onion, garlic and thyme (or basil) and cook until veggies are nice and soft, about 8-10 minutes. Add flour to veggies and stir well to coat everything well.

Pour in veggie stock and bring to a boil. Add cream (and milk for me) and the potatoes. Bring to a boil and boil hard for 7 minutes, until the potatoes break down.

Cut corn kernals off the cob and add to soup (or add in the cans). Add black pepper and let simmer until corn is soft, about 10-12 minutes. Stir in parsley (or basil) and add in little more olive oil. Add salt to taste (but taste it first!).