Corn Chowder

2 tbsp. butter
extra virgin olive oil
1 yellow onion, diced
2 garlic cloves, minced
10 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled & diced
1 bag of frozen corn
salt & pepper
1/4 cup fresh parsley leaves, chopped

Heat the butter and 1 tbsp olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the veggie stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down.

Add the corn kernels to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes.

Stir in the parsley and some more olive oil.

Serve with twisty bread sticks.