Sunday, November 7, 2010

Corn Soup

What you need:

2 tablespoons unsalted butter
1/2 cup onion, cut into 1/4 inch, diced
4 cups fresh corn kernels cut from about 7 ears
3 cups chicken broth
2-3 Russet potatoes, cut into 1/4 inch cubes
Salt, to taste
1/4 teaspoon freshly ground black pepper
1 cup half and half
2 tablespoons chopped chives, for garnish

Place butter in a pot over low heat. Add diced onion and wilt for about 10 minutes.

Add the corn and the chicken broth and bring to a simmer. Cook partially covered for 10 minutes, stirring occasionally.

Puree the soup in a blender in 2 batches. Return to pot. Add salt, pepper, potatoes (optional), and half and half; cook over low heat for 10-20 minutes, stirring occasionally.

Ladle soup into bowls. Before serving, top with the chopped chives.

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