Delicious Creamy Corn Chowder

60
6
2 Tablespoons butter
1 Tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
2 celery stalks, diced
1 teaspoon dried thyme
1/4 cup all-purpose flour
6 cups canned vegetable stock
1 1/2 cups heavy cream
4 potatoes, peeled and diced
6 ears corn
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup chopped fresh parsley leaves
Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, celery, and thyme and cook until the vegetables are soft, 5 to 7 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable 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 (this will help to thicken the soup and give it a good texture). Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley.
Nutritions

Calories
450

Sodium
1598mg
66% DV

Fat
40g
62% DV

Protein
5g
10% DV

Carbs
16g
5% DV

Fiber
5g
21% DV

I love baking just about anything with pumpkin, however I have never been a huge fan of pumpkin pie because I don’t love pie crust. These Pumpkin Pie Cupcakes are the perfect pumpkin treat because they have all the flavor of pumpkin pie but you don’t have to worry about dealing with pie crust. What ...

The post Pumpkin Pie Cupcakes Recipe appeared first on Six Sisters' Stuff.