Sweet Corn Chowder

Serves 4

6 ears corn, shucked, kernels removed and cobs reserved
2 sprigs thyme
2 tablespoons butter
1 tablespoon olive oil
1 white onion, finely chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 medium russet potato, peeled and diced
1/2 teaspoon salt
1/2 teaspoon black pepper

Place the cobs and thyme in a large stockpot and add enough water to cover the cobs by 1/2-inch. Bring to a boil, reduce heat and simmer for 30 minutes. Discard the cobs and thyme sprigs and set aside the stock.

In a large saucepan over medium heat, melt the butter with the olive oil. Sauté the onions for 2-3 minutes until they start to soften and then add the garlic. Continue sautéing for 2 minutes, and then stir in the flour. Add the reserved stock, kernels and potatoes and bring to a boil. Reduce heat and simmer for 20 minutes until the potatoes are tender.

Carefully transfer half the chowder to a blender and puree. Return the puree to the saucepan and warm the chowder. (Alternatively, use an immersion blender to puree to desired consistency.) Season with salt and pepper. Divide into 4 soup bowls and serve immediately.