Corn Chowder Soup

Ingredients:

• 4 cups fresh corn kernels (about 6 ears of corn)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons butter
• 1 teaspoon thyme
• Salt and pepper to taste
• Chopped chives for garnish

Directions:

1. In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the diced potatoes, corn kernels, vegetable broth, and thyme. Bring to a boil, then reduce the heat and simmer for about 20 minutes until the potatoes are tender.
4. Using an immersion blender, blend the soup until smooth, leaving some corn and potato chunks for texture.
5. Stir in the heavy cream and season with salt and pepper to taste. Heat through for another 5 minutes.
6. Serve hot, garnished with chopped chives.