season! I gorge on the yellow sweetness from
July through early September. As much as
I love straight up corn on the cob, there are only so many days in a row that I
can eat the same thing. During this years’
corn season, I commemorated the happy time with a new recipe for corn and
there is nothing that helps warm your bones better than a hot bowl of soup. Perfect for this time of year as the
thermostat dips into the minus temperatures…brrr winter is coming! Besides, soups are super quick to make, which
leaves me more time to design 😉
I’ve focused on chives as my main herb as I had plenty
growing in my garden this year and I love the fresh light onion taste paired
with the sweet corn. Feel free to change
up the fresh herbs based on what you have readily available.
yours. Hope you enjoy!
- 2 tbsp. Olive Oil
- 1 onion – small dice
- 4 cobs of corn – raw cut from the
- 1 Russet Potato – small dice
- 2 garlic cloves – minced
- 1 L Chicken stock
- 1 tsp sugar
- Salt & pepper
- 2 cups milk
- Fresh chives – snipped
- In a Dutch oven, heat the oil
over medium heat. Add the onion and cook
until just translucent. Add the garlic
and cook another minute. Add the corn,
the sugar and season with salt and pepper.
Toss for a minute.
- Add the chicken stock and
potatoes. Season with salt and
pepper. Bring to a boil, reduce heat and
simmer until potatoes are tender.
- Add milk and heat through.
- Add chives just before serving.
- Serve hot.