Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 1 tablespoon extra virgin olive oil

  3. 1 onion , chopped small

  4. 3 cloves garlic , minced leaves from

  5. 5 stems thyme

  6. 1/4 cup all purpose flour

  7. 1 48oz box (6 cups) chicken stock

  8. 2 potato es, peeled and chopped medium

  9. 2 cups milk Kernels from

  10. 6 ears of corn ( 2 cans corn drained) salt pepper garlic powder

Instructions Jump to Ingredients ↑

  1. Alright ladies… don’t get scared!!! I promise this is not that hard and it’s soo yummy you’ll love it! Ok, first things first get your pot ready. You want a deep pot that you’d cook spaghetti in. On medium high heat, put in the butter and the olive oil. Once the butter and oil are melted and hot add the onions,garlic, and thyme leaves. Stir it around so the garlic doesn’t burn and add a pinch of salt to help the cooking process along! Once the onions are sauteed add the flour and stir to coat the onions. Let cook for about 5 minutes stirring with the fat so it becomes thick. Once that is cooked go ahead and all the chicken stock. Take a whisk so you make sure there’s no clumpies! We don’t like clumpies! Once you have the stock in there crank the heat up to high and add the potatoes and milk. Let boil on high for about 10 minutes and the add the corn. Let cook for another 10-15 minutes on a simmer (lower heat to medium high) and make sure to season with A LOT of salt and as much pepper as you want. Ladle into cute bowls and voila! Amazing soup that really fills you up! Trust me! Enjoy


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