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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 7 |
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This creamy corn and potato dish is perfect when you yearn for a full-bodied soup with lots of down-home flavor. I discovered the recipe in a fresh fruit and vegetable cook-book, notes Margaret Olien of New Richmond, Wisconsin. It really hits the spot on a chilly day. Ingredients:
4 large ears sweet corn, husks removed |
1 large onion, chopped |
1 celery rib, chopped |
1 tablespoon butter |
1-1/2 cups diced peeled potatoes |
1 cup water |
2 teaspoons chicken bouillon granules |
1/4 teaspoon dried thyme |
1/4 teaspoon pepper |
6 tablespoons king arthur unbleached all-purpose flour |
3 cups 2% milk |
Directions:
1. Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil.
2. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 7 servings.
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