Thursday's Kitchen Cupboard

I did not grow corn, but there are many local farms that grow wonderful corn for next to nothing. We had some steamed corn for dinner 2 days ago, and I still had 3 ears left, so I made some soup/chowder using some of the items from my garden: Onions, Celery, Carrots, herbs.

Most of the time, I don't use recipes. Instead, I just whip up things with what I have around. But this is roughly what I put in.

1TBSP oil
1TBSP butter
1 medium onion
3 small carrots
3 tiny stalks celery (probably equivalent to 1 regular size stalk)
2 cloves garlic
3 ears of corn shucked  (do not throw the cobs away!)

saute the above until they are soften
then add the following

3 cups chicken stock
pinch of thyme
bunch of parsley
salt, pepper
Shucked corn stalks (Very important!)

bring it to a boil and simmer for 30-40minutes
then remove the corn stalks
then add

1/2 cup of heavy cream
3 TBSP Grated Parmesan Cheese

taste and see if you need more salt

I thickened mine with some corn starch, flour, and water solution, but it's not necessary.