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Corn Chowder
by Andrea Pack
serves: 4
  Yummy corn chowder. Don't leave out the scallions!
Ingredients:
  1 Tablespoon   Unsalted butter
  2 Tablespoons   olive oil
  2 medium   onions
  2 cloves   garlic
  1 teaspoon   paprika
  4 cups   vegetable stock
  2 large   potatoes
  1 stalk   celery
  1 leaf   bay leaf
  1/2 teaspoon   salt
  1 teaspoon   sugar
  to taste   black pepper
  4 cups   frozen corn kernels
  5   scallions, thinly sliced
  1 cup   milk
  1/4 teaspoon   dried thyme
  dash   cayenne pepper
  1/4 cup   sour cream
Directions:
  1. In a large stockpot, combine the butter, olive oil, onions, and garlic and saute over medium heat until the onions are tender but not brown, about 10 minutes. Sprinkle on the paprika, toss, and cook 1 minute.

2. Add the stock, potatoes, celery, bay leaf, salt, sugar, and pepper. Cook, partially covered, until the potatoes are tender, about 15 minutes. Stir in the corn and scallions, and cook 2 minutes more. Remove the bay leaf.

3. Scoop out 2 cups of the chowder and set it aside. Puree the remainder and return it to the pot. Stir in the reserved chowder, the milk, thyme, and cayenne pepper. Cook 5 minutes more. Serve in bowls with a spoonful of sour cream on top.