Ingredients
- 2 Tbsps unsalted butter
- 1 Tbsp olive oil
- 1 cup finely diced yellow onion (1 large)
- 2 garlic cloves, minced
- 1/2 tsp dried thyme
- 1/4 cup all-purpose flour
- 4 cups peeled and diced white boiling potatoes (about 1-1/2 pounds or 4 large)
- 2 cups half-and-half
- 4 cups corn kernels (about 2 pounds frozen or 8 ears)
- Kosher salt and freshly ground black pepper
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 cup crumbled cooked bacon (optional)
- 6 cups chicken stock
Preparation
Step 1
In a large stockpot over medium-high heat, warm the butter and oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the onion, garlic, and thyme and cook, stirring occasionally, until soft, about 4 minutes. Dust the onion mixture with the flour and stir to coat. Cook for 2 minutes. Whisk in the chicken stock and over high heat, bring the mixture to a boil. Add the potatoes and bring the mixture back to a boil. Stir in the half-and-half. Reduce the heat to medium and simmer uncovered for 15 minutes, or until the potatoes are tender.
Add the corn and simmer until the corn is soft, about 15 minutes. season with salt and pepper to taste. Serve hot, garnished with cheddar cheese and bacon, if desired.
Variations: Add a cup of diced or shredded cooked chicken to make this already-satisfying soup even heartier.
For a Southwestern kick, stir in a can (4.5 ounces) of diced green chilies with the onions, and garnish the finished soup with tortilla chips.