Summer Corn And Clam Chowder

• 2 Tablespoons Olive Oil
• 2 cloves Garlic, Minced
• 1 cup Chopped Onion
• 1 cup Chopped Broccolini
• 1 cup Chopped Celery
• 2 whole Small Red Potatoes, Chopped
• 2 teaspoons Fresh Thyme
• 2 cups Fresh Or Frozen Corn
• 3 cups Vegetable Stock
• 1/2 cups Heavy Cream
• 1/2 cups Dry White Wine
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 pound Littleneck Clams

1. In a soup pot, heat the olive oil on medium high heat. Add the garlic and onions and cook until fragrant. Next, add the broccolini and celery. Cook for about 3 minutes, until tender.
2. Next, add the potatoes and stir for about 5 minutes. Next, add the thyme and the corn. Then, add the veggie stock, cream, and wine. Bring to a boil and reduce to a simmer. Add salt and pepper.
3. While the soup is simmering, prepare the clams. Rinse and place in the soup. Let cook for 5 to 10 minutes, until the clams open up. Serve hot and garnish with more thyme for color.

olive oil, garlic, onion, broccolini, celery, red potatoes, thyme, vegetable stock, heavy cream, dry white wine, salt, pepper, littleneck clams

Taken from tastykitchen.com/recipes/soups/summer-corn-and-clam-chowder/ (may not work)