Ingredients:
2 tablespoons butter
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
3 cups corn kernels (fresh, frozen, or canned)
2 cups diced potatoes (peeled)
3 cups chicken broth or vegetable broth
1 cup milk
1 cup heavy cream (or more milk if you prefer)
Salt and pepper to taste
Optional: ½ teaspoon thyme or paprika
Optional toppings: chopped green onions, shredded cheese, crispy bacon
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Instructions:
1. Sauté the aromatics:
In a large pot over medium heat, melt the butter.
Add the diced onion and cook for 3–4 minutes until soft.
Add the minced garlic and cook for another 30 seconds.
2. Make the roux:
Stir in the flour and cook for 1 minute, stirring constantly.
This helps thicken the soup.
3. Add the veggies and broth:
Add the corn, diced potatoes, and broth.
Bring to a boil, then reduce heat and let it simmer for about 15–20 minutes, until the potatoes are tender.
4. Add milk and cream:
Stir in the milk and cream.
Season with salt, pepper, and optional spices.
Simmer for another 5 minutes (do not boil).
5. Blend if desired:
For a creamier texture, blend part of the soup using a hand blender or by transferring 1–2 cups to a blender, then returning it to the pot.
6. Serve hot
Top with green onions, cheese, or crispy bacon if you like.
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