Step 1

In a medium sized pot, add a little bit of olive oil over medium to low heat. Next, add chopped onions, celery, carrots, and garlic to the pot. Cook them until they’ve softened and become aromatic. Next, stir in fresh thyme and dried basil and allow it to cook for about a minute.

Step 2

Whisk in the flour until lightly browned. Then slowly pour in the vegetable broth and the milk, whisking as you pour.

Step 3

Add the diced potatoes and corn kernels and let them to cook for about 15 minutes until the potatoes are tender. Stir in the cheese and season with salt and pepper. Add more salt and pepper to taste if needed. If the chowder is too thick, add more milk until you reach your desired consistency.

Step 4

Serve the corn and potato chowder with Parmesan crisps, toasted bread, or crackers.