Corn Chowder

Ingredients:

First all chowders should be made in a crock pot, one of these.

if it nots a rival its not a crockpot, and you have failed the main issue, but it might work out ok.

First the main recipe (but like all my cooking I added/changed it as I feel like it is the guide)

2 tablespoons butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled and diced
6 ears corn
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves
1 side smoked trout (3 to 4 ounces), boned, skinned, and shredded

Again, not that I did not use all the same ingredients in this guide.

Step 1:

Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat.

Step 2:

Next add the sliced onion and smashed/diced garlic to the butter and cook until the vegetables are good and soft, 8 to 10 minutes.

Step 3:

Next add in just a little flower to coat the veggies that are already in.

Step 4:

Add in your vegetable broth, and wait for it to boil.

Step 5:

Next add in the corn.

Step 6:

Add in the potatoes, yes I did not cube them, I wanted to be different.

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).

Step 7:

Next you will add in cooked sausage (I substituted 1 lb of sausage for the fish).

Step 8:

And add some cheese. And wait one hour.

Step 9:

Finished: