Vegetarian Corn Chowder

delscookingtwist.com

Angela Brown

SCALE 1x 2x 3x

4 ears of corn*

2 Tablespoons ( 30g) unsalted butter

1 small yellow onion, diced

2 celery stalks, diced

1 small carrot, peeled and diced

1 garlic clove, minced

5 Tablespoons all-purpose flour

2 cups ( 500 ml) vegetable stock, low sodium

3 cups ( 750 ml) milk

1.2 lb (600g) potatoes, cut into cubes

2 sprigs of thyme (or 1 teaspoon dried thyme)

1 bay leaf

¾ cup ( 180 ml) heavy liquid cream

Salt and freshly ground pepper, to taste

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