– 1 T olive oil
– 1 pound red potatoes (cut into even size pieces)
– 1 pkg frozen corn
– 3/4 cup diced onion (about half of a large onion)
– 1 tminced garlic
– 1/2 T fresh thyme
– 32 oz vegetable stock
– 1/4 cup water
– 1.5 T cornstarch
– 1 cup heavy cream
– 1 cup shredded cheddar cheese
– Salt and pepper
Prep Time: 10 min
Cook Time: 20 min
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