Corn Off the Cob Soup
Ingredients
- 3/4 cup cream Use heavy cream for a richer flavor.
- 4 cups chicken broth Vegetable broth can be substituted for a vegetarian option.
- 1 tablespoon dried parsley
- 2 potatoes potatoes washed, peeled, and diced
- 4 cups fresh corn cut off the cob
- 1 tablespoon cumin
- 1 tablespoon olive oil
- to taste salt & pepper
Instructions
- Heat a large dutch oven, or other pot, over medium heat. Add the olive oil and saute the onions until tender and translucent.
- Add the garlic and cumin, cooking just until fragrant.
- Stir in the corn, potatoes, and broth. Bring the soup to a rolling boil, and immediately reduce the heat to keep the mixture at a simmer. Cook for 20 minutes, or until the potatoes are fork tender.
- Stir in the cream and parsley, cook for 5 more minutes- or until the soup's heated through.
- Salt and pepper the soup to taste, and serve warm with a side or crusty bread.
