Blt Corn Chowder Food

CORN CHOWDER

Steps:

• Heat the butter and 1 tablespoon 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 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 and give it another little drink of olive oil. Ladle the soup into bowls and serve.

BLT CORN CHOWDER

Steps:

• Cook bacon in a large saucepan over medium high heat 1 to 2 minutes, stirring occasionally, until lightly browned.
• Add 3 C of the milk the potatoes, onion, salt and pepper.
• Bring to boil, cover and reduce heat.
• Simmer 5 to 7 minutes, stirring occasionally, until potatoes are tender.
• While potatoes cook, whisk 1/2 C of the remaining milk with the flour until blended.
• Stir milk mix into soup along with the remaining 1/2 C of milk and the corn.
• Bring to a boil, reduce heat and simmer 2 to 3 minutes until slightly thickened.
• Add romaine and tomatoes and cook 1 minute longer, or until lettuce is wilted.