Ingredients:
2 tablespoons butter
1 tablespoon Olive Oil
1 small yellow onion, diced
1 tablespoon minced garlic
1 teaspoon crushed red pepper flakes
6 sprigs fresh thyme, leaves only
1 rotisserie chicken (pre-cooked from stop and shop is the way to go!)
1/4 cup all purpose flour
8 cups chicken stock (2-32 ounce cartons of chicken stock, I prefer Kitchen Basics)
3 cups heavy cream (preferably Farmers Cow brand, it tastes better and supports local farmers!)
3 medium sized red potatoes, skin on and diced
Salt and Pepper to taste
2 16 ounce packages of frozen corn
1/4 cup of fresh chopped parsley
Directions:
Heat the butter and olive oil in a soup pot over medium heat. Add the onion, garlic, thyme, and crushed red pepper and cook until onion is soft, 8-10 minutes. Add the flour to the pot and stir really well to coat. Pour in chicken stock and bring to a boil. Add chicken, cream, and potatoes, then bring to a boil for about 7 minutes...you really want the potatoes to break down because this is what will help thicken your chowder.
Season with salt and pepper and add the corn and simmer for about 15 minutes. Stir in the parsley and let simmer another 5 minutes.
Serve with some toasted Italian bread and serve!
