Corn Chowder
There's nothing like this Corn Chowder to warm you up on a cold night. This delicious recipe takes just 45 minutes to make and serves 8.

Ingredients
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1/2 green bell pepper, chopped
- 1/4 cup butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 8 cups chicken stock
- 1/2 teaspoon dried thyme, crumbled
- 1 bay leaf
- 1 teaspoon salt
- 2 carrots, chopped
- 1 large potato, peeled and cut into cubes the size of corn kernels
- 4 cups corn kernels, fresh or frozen
- 1 cup half-and-half
Instructions
- Cook onion, celery, and bell pepper in butter and oil over moderately-low heat, stirring, until vegetables are softened.
- Add garlic and cook 1 minute.
- Add stock, thyme, bay leaf, salt, carrots, and potato and simmer, covered, for 15 minutes or until vegetables are just tender (if using frozen corn, add at this point too).
- Add fresh corn and simmer 5 minutes.
- Discard bay leaf.
- Transfer 2 cups of the solids with a slotted spoon to a blender, add half and half, and puree.
- Add puree back to the hot soup and heat.
- Season to taste and serve hot.