Spicy Corn Chowder

Corn Chow­der

(serves 4)

2 tbsps butter

2 car­rots, diced

1 white onion, chopped fine

3 cloves gar­lic, chopped fine

3 sticks cel­ery, chopped fine

1 medi­um or 2 small pota­toes, peeled and diced

6 ears raw corn, ker­nels scraped off

6 stems fresh thyme, leaves only

4 cups light cream or half and half

1 cup or more milk to desired consistency

hand­ful chives, chopped fine

fresh black pep­per and Mal­don salt to taste

chilli flakes to taste

Melt the but­ter and sweat the veg­eta­bles, up to and includ­ing the fresh thyme, until soft.  Add the cream and milk and warm through.  Top with the chives and sea­son well.