Corn Chowder

Corn Chowder, Chef Kevin Kerciu – A Tasteful Affair

Serves 12
Meal type Soup


  • 2 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 cup yellow onion (1⁄4 diced)
  • 2 tablespoons garlic
  • 2 teaspoons fresh thyme
  • 1/4 cup all-purpose unbleached flour
  • 6 cups vegetable broth
  • 2 cups heavy whipping cream
  • 6 corn on the cob
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black peper
  • 1/4 bunch parsley


Step 1
Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream bring to a boil.
Step 2
Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil.
Step 3
Ladle the soup into bowls and serve