Chunky Corn Soup

Serves: 3

Don’t know what to do with left over corn on the cob? This soup recipe is simple and goes great with a baby baguette. Another of those comfort foods

Ingredients

2 tbsp butter

½ cup chopped shallot

½ cup chopped celery

1 tbsp flour

½ tsp rosemary

½ tsp thyme

4 cups corn (fresh, frozen or canned)

1 large potato peeled and ½ inch diced

3 cups vegetable broth

1 cup cream

½ tsp kosher salt

Dollop of sour cream

Green onions diced and bacon bits for garnish

Directions

1. Heat butter in large sauce pan and sauté shallot and celery for 2 minutes

2. Stir in flour, rosemary and thyme and let cook for 2 minutes

3. Add corn, potato, broth, cream and salt and simmer for 20 minutes until potato is soft

4. Take 2 cups of corn and potato out, let sit for 5 minutes and using a blender puree it

5. Add it back into the soup and this will thicken it up a little

6. Serve topped with a dollop of sour cream, some diced onions and bacon bits

7. Warm French baguette goes really well with this

Delicious with baguette

Ingredients

Sauté shallots and celery

Add flour and spice

Pour broth into veggies

Pour in cream

Puree 2 cups corn and potatoes

Ready to eat