Description
A light and satisfying soup that welcomes the cool fall weather.
Ingredients
- 3 ears Sweet Corn
- 6 Tablespoons Butter, Divided
- 2 Russett Potatoes
- 1 Carrot
- 1 Medium Onion
- 2 sprigs Fresh Thyme
- 2 Tablespoons Chicken Base
- 1 quart Water
- 1 Apple
- 3 Green Onions
- 1 cup 2% Milk
- Salt And Pepper, to taste
Preparation
Husk corn and place directly on grill to roast, turning kernels brown. You can use a gas stove as well, laying corn directly on grate above flame. Once corn is brown, remove and allow to cool enough to be able to cut from the cob.
Cut corn from cob. Remove 1 cup corn and place remaining corn in stock pot over medium heat with 3 tablespoons butter.
While corn is cooking (it will release sweet starch), peel and dice potatoes and carrot into 1/4-inch pieces and add to corn. Dice onion and add to pot as well. Drop thyme into pot and __cook until potatoes are fork-tender, about 7–10 minutes.
Add chicken base and water. Peel and dice apple and add to pot. Continue to __cook for 5 minutes over medium heat. Remove thyme sprig and discard.
Using emulsion (stick) blender, blend mixture until thick and creamy, about 3 minutes. Add milk and reserved corn.
Dice green onion and add to soup. Simmer for 10 minutes. Salt and pepper to taste and add remaining butter. Serve.
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