• 4 Tbsp Butter
• 4 Tbsp Flour
• 1/2 Onion, Diced
• 4-5 Garlic Cloves, Minced
• 4 Cups Chicken Stock
• 2 Russet Potatoes, Peeled and Diced
• 1 Tsp Salt
• 1/4 Tsp Black Pepper
• 1/4 Tsp Garlic Powder
• 1 Tsp Fresh Thyme
• 4 Ears of Corn
• 2-3 Medium Zucchini
• 1 Cup Heavy Cream

Method-

In a large pot, melt the butter and whisk in the flour. Combine and add in the onions and garlic. Sautee for 1-2 minutes and add in the chicken stock slowly. Add potatoes and seasonings and bring to a low simmer. Cook for 10-15 minutes or until the potatoes start to become tender.

Remove the corn from the cob and dice the zucchini. Add to the pot and simmer for 10 minutes. Check seasonings and remove from the heat. Whisk in the cream and serve!

Serves 4-6