Corn Chowder

Here's another soup I make just about every fall. I've been adding cayenne pepper to it this year, which gave everyone a pleasant shock on Saturday night. Like any soup it's easily customizable. I've used roasted red peppers in this too.

2 tablespoons of olive oil
2 tablespoons of butter
1 small red onion chopped
1 or two cloves of garlic, minced
2 cups of frozen sweet corn
4 medium russet potatoes peeled and diced
2 cups of vegetable stock
4 cups of milk
2 tablespoons of heavy cream
2 teaspoons of dried thyme
1 teaspoon of cayenne pepper
salt and pepper to taste
1/2 cup grated sharp cheddar cheese (optional)

Heat the olive oil and butter over medium heat. Saute the onion until tender. Add the garlic and cook, stirring, for about a minute. Add the corn kernels, potatoes, stock, milk, thyme, cayenne, salt and pepper. Bring to a boil, reduce heat, cover and let simmer about 30 minutes or until the potatoes are soft. Be careful not to let it boil over. Once the potatoes are cooked, puree a couple cups and stir back into the pot. Adjust seasoning and serve with melted cheese on top, or maybe a little extra cayenne.