1 tablespoon butter
1 medium onion, chopped
2 stalks celery, chopped
1 medium carrot, chopped
3-4 ears of fresh corn, or 3 heaping cups of corn
1 medium russet potato, peeled, diced (about 1 1/2 cups)
1 bay leaf
1/2 teaspoon dry thyme or 2 sprigs fresh thyme
3 cups vegetable or chicken broth
1 cup milk or half and half
salt and white pepper
- Melt the butter in a soup pot and sauté the onion, celery, carrot, and bay leaf until vegetables are softened, about 8 minutes.
- While veggies are sautéing, cut the corn off the ears. Place one end of the cob on a large cutting board. Then, using a sharp knife, cut downward, as close to the base of the kernels as possible. Rotate the ear and repeat until all the kernels have been removed.
- Add the corn and thyme to the pot. Bring to a boil, reduce heat, and simmer 15 minutes or until potatoes are tender. Add the milk and season with salt and white pepper. (If it’s too thick you can add a little more milk.) Simmer a few more minutes until heated through. Remove the bay leaf before serving.