Corn Chowder with Bacon and Chives
Serves 8

2 tablespoons butter
2 tablespoons extra virgin olive oil
1 large onion, finely diced
1 small carrot, finely diced
1 stalk celery, finely diced
2 cloves garlic, minced
1 tablespoon fresh thyme, minced
1/4 cup flour
6 cups vegetable stock, or chicken
2 cups heavy cream, or half and half
2 cups potatoes, diced
4 cups corn kernels, fresh or frozen
1/4 cup fresh parsley, minced
salt and pepper, to taste
Crisp bacon crumbles, for garnish
Minced chives, for garnish

Heat butter and olive oil in a large stock pot, then add onion, carrot and celery and cook until softened, about 5 minutes. Add garlic and thyme and cook for 1 more minute, then add flour and stir together to coat the vegetables. Stir in stock and cream then add potatoes and bring to a boil. Cook until potatoes are barely soft, about 10 minutes. Add corn and cook 5-10 minutes longer. Remove from heat and stir in fresh parsley. Ladle into bowls and garnish with bacon and chives.