Heat butter and olive oil in a soup pot over medium heat.
Add onion, garlic, and thyme and cook until the vegetables are soft, 8-10 minutes.
Dust the veg with flour and stir to coat.
Pour in stock and bring to a boil. Add cream and potatoes, bring to a boil and boil hard for 7 minutes, until the potatoes break down. (This will help thicken the soup and give it a good texture)
Add thawed corn, or corn off the cob, and add it to the soup. Season with salt and pepper.
Cook for 3-5 minutes if using frozen-thawed corn or until fresh corn is soft, about 10-12 minutes.
Stir in parsley and give it another little drink of olive oil.
Ladle the soup into bowls and serve.
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|Serving Size: 1 Serving (312g)|
|Recipe Makes: 12|
|Calories from Fat: 110 (51%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 39.5mg||12 %|
|Sodium 380.3mg||13 %|
|Potassium 441.2mg||12 %|
|Total Carbohydrate 18.9g||6 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 18.2g|
|Protein 7.7g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 216
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