Corn Chowder

Prep Time: 30 minutes
Serves: 8

Jonathon made this chowder for dinner yesterday.   It was delicious!  He used this recipe and changed it to this:

2 Tbsp butter
1 Tbsp olive oil
1/3 c. dried onion flakes
1 Tbsp. dried minced garlic
1 tsp. dried crushed thyme
1/4 c. all-purpose flour
6 c. water
3 cubes Knorr chicken bouillon (or 6 regular-size cubes)
2 cups heavy cream (or 2 c. evaporated milk)
1/4 c. dried diced potatoes
2 c. freeze-dried corn
Salt
Freshly ground black pepper
2 Tbsp. dried parsley flakes

Heat butter and olive oil in soup pot over medium heat.  Add onion, garlic, and thyme and cook for about 2 minutes.  Dust the vegetables with flour and stir to coat everything well.  Add water, chicken bouillon, and potatoes; bring to a boil over high heat.  Add heavy cream and boil for 7 minutes; add corn, salt, pepper, and parsley; simmer until all the vegetables are soft, about 10 to 12 minutes.  Ladle soup into bowls and serve.

Optional toppings:
2 c. cooked, chopped chicken
1/4 c. cooked, crumbled bacon
Shredded sharp cheddar cheese

We ate this with homemade bread and cooked green peas.  Yum!