Corn Chowder

1 T. unsalted butter
2 T. olive oil
2 medium onions, finely diced
2 garlic cloves, minced
1 t. good-quality sweet paprika
4 c. vegetable stock
2 large potatoes, peeled and finely diced
1 celery rib, very thinly sliced
1 bay leaf
1/2 t. salt
1 t. sugar
Freshly ground black pepper to taste
4 c. frozen corn kernels
5 scallions, very thinly sliced
1 c. milk
1/4 t. dried thyme
A few dashes of cayenne pepper
1/4 c. sour cream, for garnish

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.

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.

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

Serves 4 as a main course.

Adapted from Quick Vegetarian Pleasures, p. 42.