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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I made this up when I had a couple extra ears of corn, and wanted to try my new corn removal tool. It was sweet but creamy, and little bit savory. I had leftovers for lunch the next day and it was just as good! Ingredients:
1/4 cup olive oil |
1/2 leek, diced |
3 ears white corn, kernels removed |
2 medium red potatoes, cubed |
1 (32 ounce) carton chicken stock (or vegetable) |
1/2 cup flat-leaf italian parsley, chopped |
1 cup heavy cream |
salt and pepper |
Directions:
1. Saute leeks in olive oil until soft and translucent.
2. Add corn and diced potatoes.
3. Add salt and pepper to taste.
4. Add stock, cook until potatoes are tender (about 15-20 minutes).
5. Add parsley.
6. Temper cream by ladling hot broth mixture into measuring cup until warm.
7. Add cream to soup and stir.
8. Lower temperature of soup to medium and cook for additional 5-10 minutes.
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