Creamy Sweet Corn and Potato Chowder

Instructions

1. 1

   Heat the olive oil and butter in a large soup pot over medium heat until the butter is melted.

2. 2

   Add the diced onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

3. 3

   Add the minced garlic and dried thyme. Cook for 1 minute, stirring constantly, until fragrant.

4. 4

   Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.

5. 5

   Slowly pour in the vegetable broth while stirring continuously to prevent lumps from forming.

6. 6

   Add the diced potatoes and sweet corn kernels. Stir well and bring the chowder to a gentle boil.

7. 7

   Reduce the heat to medium-low, cover partially, and simmer for 15-20 minutes, or until the potatoes are tender.

8. 8

   Using a potato masher or immersion blender, lightly mash or blend part of the chowder to create a creamier texture while leaving some corn and potato pieces whole.