Recipe

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• 4 12 oz. cans, or 6 cups crisp and sweet summer corn, drained
• 2 12 oz cans vegetable stock
• 2 dried bay leaves
• 1 small onion
• 3 tbsp olive oil
• 10 sprigs fresh thyme
• 1 1/2 cups of heavy whipping cream
• 1 1/2 tbsp cayenne pepper
• 2 tsp salt

• 1 Finely mince your small onion.
• 2 In a sauce pot bring your olive oil to medium-high heat. Add your drained corn, onion, thyme, bay leaf. Sauté for 5-10 minutes, until the onions are softened and you can smell the corn and thyme.
• 3 Cover the vegetables with vegetable stock; simmer on low heat for 1 hour.
• 4 After 1 hour remove the dried bay leaves and thyme stems. Blend the mixture together until combined. If you prefer a velvety soup, liquefy your soup. Otherwise I recommend leaving a little texture to the soup.
• 5 Return soup to your sauce pot and turn to medium heat. Add your cream, salt, and cayenne pepper. Stir, simmer, serve, and enjoy!