As summer wraps up, the kids are back in school, but you’ll still find bushels of corn piled high at Safeway! It’s been a great crop this year, and one of the tastiest soups in season can be corn chowder. This is the time to make it, and it cooks up quickly – good thing, at a time when you may want to savor the last of our warm outdoor weather.
Ingredients: 2 T. Butter, 1 Tsp. olive oil, 1 med. yellow onion – diced, 2 cloves garlic-minced, 5 sprigs fresh thyme, 4 cups vegetable stock, 1 cup 1/2 and 1/2 or cashew milk, 1 Idaho potato – peeled and diced, 3 ears of corn, 1/2 red bell pepper – diced, 1 celery stick – finely chopped, 2 tsp. sea salt, freshly ground pepper, 2 T. chopped parsley, 4 T.chopped cilantro (optional).
Directions: Heat the butter and oil in a 4 quart soup pot. Add the onion, garlic and thyme and cook, covered, for 5-8 minutes until softened. Pour in the vegetable stock and bring to a boil. Add the half and half and boil for another 5 minutes. Cut the kernels off the cob ( you do not have to count them!), and add them to the soup along with the diced red pepper and chopped celery. Season with salt and pepper and simmer for another 10 minutes. Remove the thyme sprigs. Stir in the parsley. Turn off the heat. Ladle into bowls and garnish with cilantro, if desired.