2 tbsp unsalted butter
1 tbsp olive oil
1/2 cup finely diced yellow onion
2 garlic cloves, minced
1/2 tsp dried thyme
1/4 cup all-purpose flour
6 cups chicken stock (I used 4)
4 cups peeled and diced white boiling potatoes (about 4 large potatoes)
2 cups heavy cream*
4 cups corn kernels (2 lbs frozen or 8 ears fresh)
Kosher salt and freshly ground black pepper
1/2 cup shredded cheddar cheese**
1/4 cup crumbled cooked bacon***
* Original recipe called for half & half, I DO NOT use half & half I'm a heavy cream gal :)
** Original recipe said cheese and bacon were optional, Not in my kitchen!
***I didn't have bacon so I just used Crumbled Bacon from bag (Hormel brand)
In a large stockpot (I use cast-iron dutch oven) over medium-high heat, warm the butter & oil until a few droplets of water sizzle when carefully sprinkled in the pot.
Add the onion, garlic, and thyme and cook, stirring occasionally, until soft, about 4 minutes.
Dust the onion mixture with flour and stir to coat. Cook for 2 minutes.
Whisk in chicken stock and over high heat, bring to a boil.
Add the potatoes and bring mixture back to a boil.
Stir in heavy cream (or half & half).
Reduce heat to medium and simmer uncovered for 15 minutes or until potatoes are tender.
Add corn and simmer until corn is soft, about 15 minutes.
Season with LOTS of salt & pepper to taste. Serve hot, with cheddar cheese and bacon :) ENJOY!