Corn Chowder with Whipped Heavy Cream

It's has been a real interesting summer in San Diego this year. Lots of clouds and even some showers... So we felt like a good chowder in July! I never have heavy whipping cream handy and if I did, I can never use it all up. Solution? Whipped heavy cream in a can!! They can last a lot longer than a whipping cream so I buy them at Costco and always have them in my refrigerator.

Ingredients:

• 2 tbsp butter
• Extra-virgin olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 2 tsp dried thyme
• 1/4 cup all purpose flour
• 5 cups vegetable or chicken stock
• 10-15 second squeeze whipped heavy cream
• 2 Idaho potatoes, peeled and diced
• Half can (1can=15.25oz) whole corn, drained
• Salt and pepper
• 1/4 chopped fresh parsley leaves

Direction:

1. Heat the butter and 1 tbsp olive oil in a soup pot over medium heat
2. Add onions, garlic and thyme and cook until the vegetables are good and soft (approx. 8-10 min)
3. Dust the vegetables with flour and stir to coat everything well
4. Pour vegetable/chicken stock and bring to a boil while stirring
5. Add potatoes and whipped heavy cream by squeezing the can for 10-15 seconds. Bring to a boil and boil hard for approx. 10 min until potatoes break down and thicken the soup
6. Add corn and season with salt and pepper. Simmer for 10 minutes
7. Ladle the soup into bowls and serve with parsley on top!