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Categories:Viewed: 31 - Published at: 2 years ago
Ingredients
- 2 cups fresh corn or 2 cups frozen corn
- 1 medium chopped onion
- 1 tablespoon olive oil
- 2 cups vegetable stock, I use vegetable bouillon
- 2 cups unpeeled cubed potatoes
- 1/2 cup sliced celery
- 1/2 teaspoon dried thyme
- 1 3/4 cups skim milk
- salt and pepper, to taste
Method
- Saute the corn and onion in the olive oil in a large saucepan for around 5 -8 minutes.
- Process half of the vegetable mixture and all the stock until smooth.
- Add potatoes, celery, and thyme. Boil. Reduce heat and simmer until the vegetables are tender, 10-15 minute
- Stir in milk, and cook until hot, 2-3 minutes.
- Season with salt and pepper.
- Note: For thicker soup, add a mixture of 2 to 3 tablespoons of flour and 1/3 cup of water. Heat soup to boiling; stir in flour mixture and boil, stir constantly until thickened, about 1 minute.
