Corn chowder

Teri Lyn Fisher presents to you via Fish food blog:

2 tablespoons of butter
some extra virgin olive oil
1 onion diced
4 or 5 or more garlic cloves minced
6 sprigs of fresh thyme
2.5 cups of diced or grated carrots
1.5 cups of celery
1/4 cup flour
6 to 8 red potatoes, cubed, not peeled
1/4 cup fresh parsley
2 cans of light coconut milk
6 cups of vegetable stock
2 cans of corn ( or fresh corn about 6 ears)

Heat the butter and some olive oil in a soup pot over medium. Add the garlic, onion, carrots, celery, and thyme. Cook until they are soft. Stir in the flour to give everything some body. Now add the vegetable stock and bring it to a boil. Now add the coconut milk and potatoes, and boil until the potatoes are done cooking. Add the corn and season with salt and pepper. Then stir in the parsley, and add some olive oil. I also made some croutons by cutting up some sourdough bread, pouring some olive oil on it and sprinkling some garlic salt over it and putting it in an oven in broil until its done. Its a nice contrast to the textures in the soup.